Blueberry-Lemon Corn Muffins

I don’t have a big collection of cornbread recipes because Todd doesn’t care for it; but I do have a history with cornbread. My mom served it one way – Gladiola brand unsweetened cooked in a skillet with a side of cane syrup for dipping. Blech! But my dad loved it that way so that’s what we got.

During my late teens, around the time my parents’ marriage started falling apart and my mom was too depressed to cook , I learned to make sweet corn muffins. My mother loved them and stopped making the Gladiola for my dad. Pretty soon he just stopped coming home for dinner. Oh, the melancholy of cornbread.

Now I like all kinds of cornbread and my mom does too. I also love my dad, but he can keep his unsweetened cornbread which my stepmother is all too happy to make….though sometimes she makes sweetened as well. As for Gladiola, it’s part of the Martha White line but they’ve changed over the years too and now make all kinds of mixes including corn, flavored muffins and pound cakes which are pretty good if you’re going to use a mix. But I like muffins from scratch.

Since I had more blueberries to use up and some cornmeal in the freezer, I tried this recipe. The muffins were tall and had big crowns. They were raggedy muffins, but they were still very good, breakfast/muffin-like (not cupcake like) and not too sweet. Plus, they had a little crunch from the cornbread…at least in the tops.

If you don’t want to commit to a full batch, you can half this pretty easily. They also freeze well.


Blueberry-Lemon Corn Muffins

2 cups all purpose flour (270 grams)
1 cup cornmeal (160 grams)
1/4 cup light brown sugar (60 grams), very firmly packed plus an extra 2 teaspoons
1/4 cup (48 grams) granulated sugar
1 tablespoon baking powder (15 ml)
1 teaspoon baking soda (5 ml)
3/4 teaspoon salt (3 ml)
2 large eggs
1 cup milk
4 oz melted unsalted butter
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup fresh blueberries

Preheat oven to 375 degrees F (190 C) Line 12 muffin cups with paper liners

Thoroughly stir flour, cornmeal, both sugars, baking powder, baking soda, and salt in a together in a large mixing bowl.

Whisk eggs, milk, melted butter, lemon juice, lemon zest and vanilla together in another bowl.

Add the egg mixture to the flour mixture and stir gently until combined. Stir in the blueberries – batter should be pretty thick. Spoon batter into muffin cup and bake on center rack for about 20 minutes or until lightly browned.

Let cool slightly and remove from tins.

Makes 12!

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  1. says

    I also have a ‘corn muffin’ story–when I went away to college, I recall having my first corn muffin at the dining hall with butter and being transported–it was one of those things on the ‘not to be eaten’ list at home, I suppose, but I fell in love with corn muffins and they were one of my comfort foods at school. I went to college in New England, so always sweet, never savory corn bread.

    Those look wonderful–I love the ‘shatter like texture’ of the top. I haven’t found a recipe I like for my own yet so I will give yours a try. Probably without the blueberries–in NJ I am blueberried out!

  2. says

    I love the term “raggedy muffin”. Being southern, I love cornbread – especially with blackeyed peas – but only the unsweetened kind with lots of real butter. I have an uncle who is from Ohio, and he calls our cornbread “johnny cake”, and he puts grape jelly on it!!! The horrors!

  3. says

    Sittin’ in the hotel in Minneapolis after a LONG day at the Mall of Am. Tired! But it was fun to go with the boys on their first roller coaster rides!
    Love the photo and the muffin dialogue!
    I remember cornbread we had always with butter and honey. Yum! My dad loves (and only eats) corn syrup on his pancakes. Must be an old-timers thing. (If you read this dad, yep, I said OLD timers. No one does that anymore. 😉 hehe)
    Great fun idea to add blueberries for more sweetness. (Kevin doesn’t like any cornbread/muffins.)

  4. says

    I made these muffins and substituted 1 cup gluten free baking flour and 1 cup corn flour for the all-purpose flour ’cause I can’t eat wheat. Anyway, they came out DELICIOUS and it’s not just my lack of tastebuds…my son, who can eat wheat ate half the batch. Next time, I will add a bit more lemon juice and zest to make them a little more lemony, since our family loves the tart stuff. This recipe will definitely go in the “yummy!” section of our recipe box. Thanks for sharing!

  5. Katherine says

    I made these this morning for a play group, and all liked! I used 1 cup whole wheat flour and 1 cup AP.
    I really liked that you could make these without using the mixer. Great variation on a blueberry muffin. Thanks!

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