I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.
It’s nearing the end of our blueberry season. We’re always excited to see the berries ripen early in July but sad to see them go. Even eating bushels of them every summer we never grow tired of them. This year while we had an excellent crop on our six bushes. We ate more than we picked and very few of them made it to the refrigerator. I did dry a few days worth of berries for adding to salads, but this is last bowl of blueberries and the only ones to make it into a recipe, so I chose one of my favorites to be sure they were great.
P.A.N. Brunch Favorites – Lemon and Blueberry Cornmeal Muffins with Lemon Glaze
This lemon and blueberry cornmeal muffin is my favorite brunch recipe because it has so many of the flavors I love. Fresh lemon and just picked blueberries all wrapped up in an easy to make cornmeal muffin. But if you think cornmeal muffins have to be dense and grainy, think again! That may be the result when you bake with a course yellow cornmeal, but these muffins are made with P.A.N. fine white cornmeal. The result is a lighter muffin with a sweet corn taste that blends beautifully with lemon and blueberries! I promise if you make these once, everyone will be begging for the recipe
These Lemon and Blueberry Cornmeal Muffins are quick and easy and heartier than a cupcake, so they’re perfect for breakfast or brunch, but they’re sweet enough with the lemon glaze to be a treat with tea. They are moist and not dry like most cornbread and corn muffins. Using all fresh and whole ingredients makes for a superb result. I also use organic soy milk, but you can use cow’s milk or even almond milk to add a slight almond flavor.
I love that food trends are focusing on the simple process of cooking from scratch. These are as fast and easy as any prepared mix and so delicious!
- Lemon Blueberry Cornbread Muffins
- 1 c AP flour
- 1 c P.A.N. white cornmeal
- ½ c granulated sugar
- 3 tsp baking powder
- ¼ tsp salt
- Zest of two large lemons (about 2 Tbls)
- 1-½ cups fresh blueberries, rinsed and dried, divided
- 1 large egg
- 1 c milk (soy or cow)
- ¼ c butter, melted (cooled slightly)
- Easy Lemon Glaze
- 1 cup confectioners' sugar
- 1-½ to 2 Tbls fresh lemon juice
- Lemon Blueberry Cornmeal Muffins
- Preheat oven to 400 degrees F
- Prepare a 12-cup muffin pan with paper liners (or spray with non-stick spray)
- In a large bowl combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and lemon zest.
- Add 1-¼ c of the blueberries and stir gently.
- In another bowl whisk together the melted butter, egg, and milk. Stir immediately and continuously so your butter doesn’t cook your egg.
- Pour the wet ingredients into the dry ingredients and fold them just until combined (mixing too much once the wet and dry ingredients are together can make the batter tough and your muffins hard and heavy).
- Distribute the muffin mix among the paper cups adding a reserved berry or two for any that don’t have any berries visible.
- Bake for 15-20 minutes or until you can insert a toothpick into the center of a muffin and have it come out clean.
- Allow the muffin tins to cool on a wire rack for about 5 minutes and then remove the muffins from the pan and allow them to cool completely.
- Makes 12 regular sized muffins.
- Easy Lemon Glaze
- In a small bowl or measuring cup, add the lemon juice to the powdered sugar. The glaze should be as thick as possible while still being pourable. Add more lemon or sugar to achieve the desired thickness.
- Drizzle over completely cooled muffins and add reserved blueberries for garnish if desired.
- The blueberries on top also work to keep any plastic wrap you may put over them from sticking so transporting them is easy.
P.A.N. Bruch Favorites
I’m loving the culinary exploration of swapping out thicker, denser yellow cornmeal for this lighter white. Its versatility in being able to take on both savory and sweet flavors while delivering a consistent texture is fabulous.
There’s still room for yellow cornmeal in my home – corndogs just wouldn’t be corn dogs without the thick, grainy texture – but for other baked goods, I’m going to be taking a cue from South American cooks who’ve been using white cornmeal for centuries.