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    Home » Recipes » Cakes & Muffins

    Published: Aug 14, 2015 · Modified: Jan 5, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 3 Comments

    Lemon Blueberry Cornmeal Muffins

    4.72 from 7 votes
    JUMP TO RECIPE

    Light & fluffy Lemon Blueberry Cornmeal Muffins that are absolutely bursting with lemon flavour & stuffed full of plump blueberries!

    lemon and blueberry cornmeal muffins on a purple backdrop

    And will all the lemon lovers please stand up! Because these Lemon Blueberry Muffins are zingy, fresh, super soft and fluffy and bursting with juicy blueberries! And they are ready for you to mix them up and get them in the oven stat!

    These muffins are actually inspired by one of my favorite and most popular cake recipes. Remember my Lemon Blueberry Loaf? Such a reader favourite and I hope you enjoy these muffins as much!

    Prefer your muffins without cornmeal and blueberries? Give my Vegan Lemon Muffin recipe a try instead.

    Love Lemon?

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    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    lemon blueberry cornmeal muffins

    Lemon Blueberry Cornmeal Muffins

    Author: Melanie McDonald
    4.72 from 7 votes
    Light & fluffy Lemon Blueberry Cornmeal Muffins that are absolutely bursting with lemon flavour & stuffed full of plump blueberries!
    PRINT PIN SAVE Saved!
    PREP TIME: 10 minutes minutes
    COOK TIME: 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 muffins

    Ingredients
      

    • 1 heaping cup (110 grams blueberries , fresh or frozen
    • 1½ cups (188 grams) all purpose flour , (plain flour in the UK)
    • ¾ cup (115 grams) fine cornmeal , (plus extra for sprinkling)
    • 100g / ½ cup cane sugar (any granulated sugar will work but avoid darker ones like brown sugar or coconut sugar as their flavour is too strong and will mask the lemon)
    • 1½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • ¾ cup (180 mls) unsweetened applesauce
    • ¼ cup (60 mls) melted coconut oil , refined coconut oil if you don't want any coconut flavour
    • ½ cup (120 mls) lemon juice (about 3 lemons)
    • zest of 3 lemons

    RECOMMENDED EQUIPMENT

    • USA Pan Muffin Pan
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    INSTRUCTIONS
     

    • Preheat oven to 400 ° F (200 ° C) and line a muffin pan with good quality liners.
    • Put your blueberries in a small bowl. Take 2 tablespoons of flour from your measured 1.5 cups and sprinkle it over the blueberries then stir them well so that they are coated in the flour. Set aside.
    • To a large bowl add the flour, cornmeal, sugar, baking powder, baking soda and salt.
    • In another bowl mix together the applesauce, melted coconut oil, lemon juice and lemon zest.
    • Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix together quickly until you can't see any dry flour. Don't over mix and don't take too long or you'll lose the power of the baking soda before thye get to the oven.
    • Add the blueberries and fold them through then divide the batter between your muffin pan wells.
    • Sprinkle a little cornmeal on the top of each one then get them in the oven quick and bake for about 20 minutes or until a toothpick or skewer when inserted into one of the muffins comes out clean.
    • Remove from oven and cool on a cooling rack.

    NUTRITION

    Serving: 1muffin | Calories: 179kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 96mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

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      Recipe Rating




    1. Lynne Juhan says

      May 28, 2020 at 8:09 am

      4 stars
      Great flavor, very filling and perfect after a morning run! Added 2Tbs seed mixture (flax/chia/hemp) and subbed lemon concentrate (out of real ones), and still wonderful flavor. Love texture the cornmeal added. May sub almond flour for part of the white flour for even more nutrition.

      Reply
    2. Kendall Finch says

      August 20, 2015 at 10:20 am

      4 stars
      Made these for breakfast this morning! I only had two lemons on hand, but they're delicious all the same. My only complaint is that they stuck to my muffin liners, so next time I'll use a bit of nonstick spray first. :D

      Reply
      • A Virtual Vegan says

        August 20, 2015 at 10:30 am

        Hi Kendall, I'm glad you enjoyed my Lemon & Blueberry Muffins. Can I recommend silicone muffin liners? They are amazing and nothing ever sticks to them and you just wash and reuse them again and again. You can pick them up in kitchen supply stores or Amazon sell them. Probably eBay too.
        I wanted these muffins to be pretty low fat so they only have a little bit of coconut oil in them. Unfortunately when you reduce the fat they do sometimes stick a little more than full fat ones would!

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan comfort food from scratch.

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