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.
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.