Lemon & Blueberry Cornmeal Muffins with Lemon Glaze
 
Prep Time
Cooking Time
Total Time
 
Want to make these ahead? Mix the dry ingredients minus the blueberries and lemon zest (store those together in an airtight container in the refrigerator) and place in an airtight container. On baking day, add the blueberries, lemon, and wet ingredients and bake as usual.
Author:
Type: Brunch
Cuisine: Breakfast
Yield: 12
Ingredients
  • 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
Instructions
  1. Lemon Blueberry Cornmeal Muffins
  2. Preheat oven to 400 degrees F
  3. Prepare a 12-cup muffin pan with paper liners (or spray with non-stick spray)
  4. In a large bowl combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and lemon zest.
  5. Add 1-¼ c of the blueberries and stir gently.
  6. In another bowl whisk together the melted butter, egg, and milk. Stir immediately and continuously so your butter doesn’t cook your egg.
  7. 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).
  8. Distribute the muffin mix among the paper cups adding a reserved berry or two for any that don’t have any berries visible.
  9. Bake for 15-20 minutes or until you can insert a toothpick into the center of a muffin and have it come out clean.
  10. 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.
  11. Makes 12 regular sized muffins.
  12. Easy Lemon Glaze
  13. 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.
  14. Drizzle over completely cooled muffins and add reserved blueberries for garnish if desired.
  15. The blueberries on top also work to keep any plastic wrap you may put over them from sticking so transporting them is easy.
  16. Packed and ready to go!

Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2015/07/20/brunch-favorites/