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Blueberry Cornbread Muffins Recipe

Blueberry Cornbread Breakfast Muffins

To boost the floral flavor profile, use wild honey and Meyer lemon in place of conventional lemons.

Blueberry Cornbread Breakfast Muffins

Blueberry Cornbread Breakfast Muffins

Blueberry Cornbread Muffins Recipe

Ingredients

Nonstick cooking spray
1/4 cup butter
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup plain Greek yogurt
1/2 cup honey
2 eggs
1 teaspoon lemon extract
3/4 cup (5 ounces) fresh blueberries

Directions

  1. Preheat the oven to 375ºF. Spray a muffin tin with nonstick cooking spray. Melt the butter in the microwave or on the stovetop in a small saucepan. Set aside to cool.
  2. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and lemon zest.
  3. In a separate bowl, whisk together the yogurt, honey, eggs, butter, and lemon extract. Slowly whisk in the flour mixture until all of the ingredients are thoroughly combined. Fold in the blueberries.
  4. Fill the muffin tin with batter until two-thirds full. Bake in the oven for 15 to 18 minutes, or until a toothpick test comes out clean. Transfer the muffins to a wire rack to cool.

Makes 12 muffins.

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