Introduction
These Blueberry Lemon Cornmeal Muffins are a perfect blend of sweet, tart, and hearty textures. The cornmeal adds a delightful, rustic crumb that pairs beautifully with the burst of juicy blueberries and bright, zesty lemon. You’ll love how easy they are to make, creating a wholesome, satisfying treat any time of day.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Ingredients
- 3/4 cup white whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 cup coconut sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1/4 cup applesauce
- zest and juice of 1 lemon
- 1 1/4 cup almond milk (or non dairy milk of your choice)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400°F (200°C) and prepare a standard 12-cup muffin tin with liners or a light coating of oil.
- In a large mixing bowl, whisk together the white whole wheat flour, all purpose flour, cornmeal, coconut sugar, salt, baking powder, and baking soda.
- In a separate medium bowl, combine the apple cider vinegar, applesauce, lemon zest, lemon juice, and almond milk. Stir well.
- Toss the blueberries in a small spoonful of the dry flour mixture (taken from the measured amounts) to coat them, then gently fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Glaze: For a sweeter touch, whisk together lemon juice and powdered sugar to create a simple glaze to drizzle over the cooled muffins.
- Streusel Topping: Before baking, sprinkle the muffin batter with a quick crumb topping made by rubbing together a little flour, sugar, and coconut oil with your fingers.
- Mini Muffins: Bake the batter in a mini muffin tin for about 12-15 minutes, perfect for bite-sized snacks.
- Alternative Citrus: Swap the lemon for an orange or lime to create a different, but equally delicious, citrus flavor profile.
Tips for Success
- Use a light hand when mixing the batter; overmixing leads to dense, tough muffins.
- For a pretty presentation and to prevent sinking, coating the blueberries in a bit of the dry flour mixture helps them stay suspended in the batter.
- Ensure your baking powder and baking soda are fresh for the best rise.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-8 minutes until warm.
FAQ
Can I use only all-purpose flour?
Yes, you can substitute the white whole wheat flour with an equal amount (3/4 cup) of all-purpose flour.
My blueberries all sank to the bottom. What happened?
This often happens if the blueberries are added without a light flour coating, or if the batter is too thin. Coating them first and ensuring your batter is not overmixed can help.
Can I use regular white sugar?
Absolutely. You can replace the coconut sugar with an equal amount of granulated white sugar if you prefer.
Why is there apple cider vinegar in the recipe?
The vinegar reacts with the baking soda to create lift, making the muffins light and fluffy. It’s a common trick in vegan baking.
Can I make these gluten-free?
This recipe hasn’t been tested with gluten-free flours, but a 1-to-1 gluten-free baking flour blend should work as a substitute for both the wheat flours.
Can I use a different type of milk?
Yes, any non-dairy milk will work, as the recipe states, and regular dairy milk can be used as well.