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Lemon Blueberry Corn Muffins
Anthony

Lemon Blueberry Corn Muffins

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.
This is a really easy recipe that takes all of 35 minutes. 15 to prep the ingredients and about 20 to bake the muffins.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 18 muffins
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat your oven to 375°F and prep your muffin tins.
  2. 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.
  3. In another bowl whisk together the eggs and sugar until sugar is dissolved. Whisk in honey, milk, sour cream, lemon juice, and lemon zest.
  4. Pour the wet ingredients in to the dry and fold to combine.
  5. In a separate bowl add a tablespoon of flour to the blueberries and toss to coat. Fold the blueberries in with the batter.
  6. Use a scooper or spoon to fill each muffin tin about three quarts the way up with batter.
  7. Bake for 20 minutes or until a tooth pick comes out clean.
  8. Allow muffins to cool for 30 minutes. Drizzle lemon glaze and sprinkle freshly grated lemon zest on top.