Blueberry Lemon Cornmeal Muffins

Makes 8 Muffins.


  • ¼ cup salted butter, soft
  • ½ cup white sugar
  • Juice and zest of ½ lemon
  • ½ cup milk
  • 2 eggs
  • ¾ cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup cornmeal
  • ½ cup frozen blueberries tossed with 1 Tbsp flour


  • Preheat your oven to 350F and prepare a non-stick muffin tin with cooking spray. In a large mixing bowl, whisk together butter, sugar, lemon, eggs and milk. Whisk until well-combined.
  • In a separate small bowl, mix together flour, baking powder, salt and cornmeal. Pour the dry ingredients into the wet, stir until just combined, then add in the blueberries, being careful not to overmix. Portion into the muffin tin, then bake for 18-20 minutes, or until the tops of the muffins spring back when lightly pressed.