These light & fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour & stuffed full of plump blueberries.
I love blueberries and I love lemon and as I have a plentiful supply of both I decided to make some Lemon & Blueberry Cornmeal Muffins.
You guys, the result was amazing!
I have eaten a lot of muffins in my time and these are by far the lemoniest muffins I have ever tasted. They are totally delicious and have just the right amount of sugar to balance the sharpness of the lemon. The plump little blueberries have their part to play in this too and work perfectly with the zingy citrus flavour.
These Lemon & Blueberry Cornmeal Muffins are:
The most beautiful lemon colour
Light and fluffy
Full of lemony zinginess
Bursting with sweet, plump little blueberries
And the slight graininess of the cornmeal lends a delicious texture to the tender sponge and soft fruit.
You guys just have to make these!
I would love to know what you think of my Lemon & Blueberry Cornmeal Muffins so please let me know in the comments below. I would also love to see your pictures. Tag me on Instagram @avirtualvegan and add the hashtag #avirtualvegan so I don’t miss it!
If you love blueberries then be sure to check out my Blueberry Sauce with Lavender and my Blueberry Breakfast Bites.
Lemon & Blueberry Cornmeal Muffins
Ingredients
Dry ingredients
- 110g | 1 heaping cup fresh blueberries , frozen can be used too
- 187g | 1.5 cups all purpose flour or cake flour, (In the UK use plain flour).
- 115g | 3/4 cup fine cornmeal (plus an extra tablespoon or two for sprinkling on the top before baking)
- ¼ teaspoon salt
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 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)
Wet ingredients
- 180ml | ¾ cup unsweetened apple sauce
- 60mls | 1/4 cup coconut oil (liquid measure)
- 120mls | 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 3 lemons , the zest of
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees F
- Line a muffin tin with 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.
- Add all the dry ingredients to a large bowl
- Mix all the wet ingredients in another bowl or jug
- Make sure your oven is at temperature and your muffin pans are lined before you mix the wet with the dry as you will now need to work quickly.
- Pour the wet ingredients into the dry ingredients and mix only just enough to incorporate the flour. Do not over mix or beat the mixture!
- You will start to see the mixture bubble a bit which is why you need to move quickly to get them in the oven.
- As soon as you can no longer see any bits of flour pour in the blueberries and any remaining flour in the bottom of the bowl they were in.
- Stir quickly to incorporate.
- Fill your muffin cases evenly and sprinkle some cornmeal on the top of each one.
- Get them in the oven as quickly as you can.
- Bake at 400°F for 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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Kendall Finch says
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
A Virtual Vegan says
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!
Priya Shiva says
These looks so good Melanie! Featuring you today in my group :)
A Virtual Vegan says
Thanks Priya! That’s great!!! ????
imqueenin says
This muffin looks delicious. I can’t resist a good blueberry muffin. Thank you for sharing this at the Home Matters Party!
Healing Tomato (@healingtomato) says
This is the perfect summer muffin. I like adding blueberries and lemons into any recipe. This looks super delicious
Levan Wee says
My goodness I NEED THESE MUFFINS in my life!!!!! There is a heaven on earth I tell you. With every bite :D
A Virtual Vegan says
There certainly is heaven on earth and it’s stuffed inside one of these lemon and blueberry cornmeal muffins!! ;0)
A Virtual Vegan says
Thanks Howie!
Audrey @ Unconventional Baker says
These do look absolutely light and fluffy and delicious :) <3
A Virtual Vegan says
Thanks Audrey…They certainly are!
Gwen @SimplyHealthyFamily says
Awesome! We make corn muffins often and I’m totally up for this change!
A Virtual Vegan says
Who could not be when blueberries are involved!! ????
The Vegan 8 says
I love cornbread, I love muffins and I love lemon, so these look really delicious!
A Virtual Vegan says
So glad you like the look of them!
veggiesdontbite says
I’m guessing these are just an extra yummy cornbread type muffin! Sounds divine!
A Virtual Vegan says
Thank you! They are actually much lighter than cornbread generally is. More of a traditional light sponge texture.
Pretty Practical Pantry says
You had me at “full of lemony zinginess”. These look fantastic!
A Virtual Vegan says
Thanks Byron!
Madiha says
I’ve made cornmeal muffins but now, I’m going to try your recipe the next time I make them :)
Thanks for sharing!
A Virtual Vegan says
Thanks Madiha! I hope you enjoy them!
Jenn S. says
Yum! I have Blueberry Lemon Cornmeal Muffin recipe on my blog, too. Similar to this one, but still different. Great minds think alike!
A Virtual Vegan says
So you do! Just checked them out and they look great. They are probably a little healthier than mine too as I’ve use white flour and you don’t. I rarely use white flour in my baking but couldn’t seem to get the texture or flavour that I wanted with wholewheat or spelt. A little indulgence every now and again does no harm though!
Amanda | The Cinnamon Scrolls says
Lemon-blueberry anything always has my vote! Never tried it with a cornmeal muffin before, but it sounds like a winner. Love it!
chrysta2014 says
Yesss! Im all about putting blueberries in corn muffins. The combo just goes so wonderfully together. Thanks for sharing these tasty little muffins!
justinecelina says
Hi Melanie, I’m back again! These look so delicious — I love lemony muffins, and have actually never baked a cornmeal muffin. These seem perfect for the summer, I’m definitely going to have to try them. Just pinned it — thanks for the recipe! Have a fab weekend. :)
A Virtual Vegan says
Thanks Justine. Lemon and blueberries just scream summer don’t they? I hope you enjoy them!
Mel @ The Refreshanista says
yum! I love lemon & blueberry together and the cornmeal sounds like a hearty, flavourful addition :) definitely pinning this!
A Virtual Vegan says
Lemons and blueberries are certainly the perfect pairing! I hope you enjoy them!
Kathryn Grace says
My taste buds are dancing at the thought of all that lemony goodness! Thank you for sharing your beautiful recipe.
A Virtual Vegan says
Thank you Kathryn and you are welcome!