Lemon Blueberry Cornbread Muffins
This post may contain affiliate links. Please read my disclosure policy.
Just the name alone of these Lemon Blueberry Cornbread Muffins makes my mouth water. Mercy! In celebration of the National Cornbread Festival hosted by Lodge and Martha White, I just knew I had to share these babies with you.
Speaking of which, if you are in the area of the National Cornbread Festival this weekend, I sure do hope you’ll stop by to say hello! I’ll be in the judges tent most of the afternoon and would love to see you!
I throw these quick Lemon Blueberry Cornbread Muffins together routinely when I am in a bit of a rush in the mornings or even while we are out camping.
They aren’t too sweet, and the mixture is just perfect for a muffin, I think.
They couldn’t be any simpler to make and you won’t believe how quick and easy they are.
Ready?
I start with a buttermilk cornbread muffin mix. I normally use one by Martha White as I have found them consistently to be delicious, but you can use whatever buttermilk cornbread mix you prefer. And, of course, you can spend just a couple of more minutes and make up your own if you would like.
Then I add a bit of sugar, my blueberries and lemon zest to the bowl.
You could use a sugar substitute like stevia or honey if you prefer. They’d be delicious in this recipe. You just need a touch of sweetness, nothing overpowering.
Next, I pour my milk into a measuring cup and then add the juice of the lemon I’ve zested into the milk. This makes a homemade buttermilk substitute that works fabulously if you don’t keep buttermilk on hand for recipes. I have to admit that I’ve become so accustomed to just making my own, that I do so fairly reguarly now.
And, in this recipe, you could’ve just used buttermilk, but I didn’t wanted to use the rest of the lemon I’d just zested.
I’m sorta frugal like that from time to time.
Heh!
Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured.
Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured.
Here’s my Lemon Blueberry Cornbread Muffins recipe. I sure hope you love it as much as we do.
Lemon Blueberry Cornbread Muffins
Ingredients
- 3/4 cup (170 g) milk
- 1 tablespoons (15 g) lemon juice
- 1 (6-ounce) package (170 g) buttermilk cornbread mix
- 1 tablespoon (12 g) sugar, stevia or honey
- 1/2 cup (74 g) blueberries, fresh or dried
- lemon zest
Instructions
- Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.
- Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.
- Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.
- Fill muffin tins 3/4 full and bake for 15 minutes or until golden brown and cooked through.
- Allow to cool slightly before removing from muffin tin. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoy this recipe, you may also love:
Lemon Blueberry Breakfast Cake
Cheddar Jalapeno Cornbread Muffins
Enjoy!
Robyn xo
These are so bright! Love the look of them 🙂
I’m loving everything about these! Especially the POP of blueberry
These just sound like a big warm hug! What a gorgeous combo! And you sweet Robyn would make the most perfect judge at a Cornbread Festival!! Wish I could be there!!
Such a natural combination and yet, I’ve never heard of the two flavors combined. I think I’m in love!!!
OK….
1. You’re going to be a JUDGE at a Cornbread Festival!!! Robyn! What a great gig! I want all of the details!
2. Lemon blueberry cornbread muffins? I think I may have fainted.
Mmm, these look scrumptious! Love the combo of cornbread with sweet fruit!
Oh these look awesome! I love those blueberries sticking out!
Thank you Robyn. Have a great weekend!
Those look delicious! I love the lemon addition to blueberry muffins!
National cornbread festival, what a fun event. The muffins are a great way to celebrate!