I don’t like overly sweet desserts so this Lemon Blueberry Corn Muffin recipe is perfect for me. The addition of sour cream and lemon juice do a great job balancing the sweetness and make this a perfectly moist dessert muffin.
As typical, I pulled from various resources to come up with this recipe but I half thought it would be a failure. I cut back on some sugar (to be honest, I ran out) and added some honey. I cut the whole milk with some sour cream. I added lemon juice and lemon zest. I used cool butter instead of melted. I was veering a bit too far from the recipes I’d read. It didn’t seem very promising.
Sometimes I hate when recipes turn out better than I expected. I mean, I took one bite and I was just angry at how amazing they were. I don’t even like desserts but I now I’ll be making this recipe at least a couple times a year. Someone come take them away!
This is a ridiculously easy recipe that takes all of 35 minutes. 15 to prep the ingredients and about 20 to bake the muffins. I kinda hate how easy it is. I didn’t even have to buy anything besides the blueberries to make it. Stupid delicious muffins. Don’t blame me if you make these and die from delight. Also don’t blame me if you absolutely hate them – you might want to double the sugar if you want them to taste extra sweet. Yuck.
Preheat your oven to 375°F and prep your muffin tins. Combine flour, corn meal, baking powder, and salt in one bowl. Add some soft butter to the dry ingredients and use a fork and your hands to incorporate it. In another bowl whisk together the eggs and sugar until sugar is dissolved. Whisk in honey, milk, sour cream, lemon juice, and lemon zest. Pour the wet ingredients in to the dry and fold to combine. In a separate bowl add a tablespoon of flour to the blueberries and toss to coat. Fold the blueberries in with the batter. Use a scooper or spoon to fill each muffin tin about three quarts the way up with batter. Bake for 20 minutes or until a tooth pick comes out clean.
Lemon Blueberry Corn Muffins
Ingredients
- Wet Ingredients
- 1 Cup + 2 Tbs All Purpose Flour
- 1 Cup + 2 Tbs Stone Ground Yellow Corn Meal
- 1 Tbs Baking Powder
- 1/4 tsp fine salt
- 4 Tbs softened Butter
- Dry Ingredients
- 3/4 Cup White Sugar
- 2 Eggs
- 1 Cup Whole Milk
- 3 Tbs Honey
- 1/2 Cup Sour Cream
- 2 Tbs Fresh Lemon Juice
- 1 tsp Lemon Zest
- 1 Tbs Flour
- 1 Cup Blueberries
- Lemon Glaze
- 1 Tbs Fresh Lemon Juice
- 1 Cup Confectioners Sugar
Instructions
- Preheat your oven to 375°F and prep your muffin tins.
- Combine flour, corn meal, baking powder, and salt in one bowl. Add some soft butter to the dry ingredients and use a fork and your hands to incorporate it.
- In another bowl whisk together the eggs and sugar until sugar is dissolved. Whisk in honey, milk, sour cream, lemon juice, and lemon zest.
- Pour the wet ingredients in to the dry and fold to combine.
- In a separate bowl add a tablespoon of flour to the blueberries and toss to coat. Fold the blueberries in with the batter.
- Use a scooper or spoon to fill each muffin tin about three quarts the way up with batter.
- Bake for 20 minutes or until a tooth pick comes out clean.
- Allow muffins to cool for 30 minutes. Drizzle lemon glaze and sprinkle freshly grated lemon zest on top.
