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    Home » Recipes » Cakes & Muffins

    Published: Aug 14, 2015 · Modified: May 21, 2020 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 3 Comments

    Lemon & Blueberry Cornmeal Muffins

    GO TO RECIPE PRINT RECIPE
    4.5 from 4 votes
    Lemon & Blueberry Cornmeal Muffins

    These light & fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour & stuffed full of plump blueberries.

    lemon & blueberry cornmeal muffins

    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 light & fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour & stuffed full of plump blueberries.

    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

    Author: Melanie McDonald
    4.5 from 4 votes
    These light and fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour and stuffed full of plump, sweet blueberries. The addition of cornmeal lends a delicious texture to the tender sponge and soft fruit.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 20 minutes
    Servings: 12 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 / ¾ 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 / ¼ cup coconut oil (liquid measure)
    • 120mls / ½ cup freshly squeezed lemon juice (about 3 lemons)
    • 3 lemons , the zest of
    • 1 teaspoon apple cider vinegar
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    INSTRUCTIONS
     

    • Preheat oven to 400 ° F (204 ° C) and 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.

    NUTRITION

    Serving: 1muffinCalories: 173kcalCarbohydrates: 31gProtein: 2.5gFat: 5gSodium: 166mgFiber: 1.4gSugar: 11gVitamin A: 50IUVitamin C: 7.4mgCalcium: 40mgIron: 1.1mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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    Comments

    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), best-selling 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 food from scratch.

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