Main navigation

A Virtual Vegan

Wholesome plant-based food cooked with love

Header Right

39 Comments

Lemon & Blueberry Cornmeal Muffins

Print Recipe Jump to Recipe
Share7
Pin319
Stumble
Flip
Shares 342

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

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 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.

4.5 from 2 votes
Print

Lemon & Blueberry Cornmeal Muffins

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.
Course Baked Goods
Recipe Type vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 173 kcal
Author Melanie McDonald

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

  1. Preheat oven to 400 degrees F
  2. Line a muffin tin with liners
  3. Put your blueberries in a small bowl
  4. 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.
  5. Add all the dry ingredients to a large bowl
  6. Mix all the wet ingredients in another bowl or jug
  7. 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.
  8. 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!
  9. You will start to see the mixture bubble a bit which is why you need to move quickly to get them in the oven.
  10. 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.
  11. Stir quickly to incorporate.
  12. Fill your muffin cases evenly and sprinkle some cornmeal on the top of each one.
  13. Get them in the oven as quickly as you can.

  14. Bake at 400°F for 20 minutes or until a toothpick or skewer when inserted into one of the muffins comes out clean.

  15. Remove from oven and cool on a cooling rack.
Nutrition Facts
Lemon & Blueberry Cornmeal Muffins
Amount Per Serving (1 muffin)
Calories 173 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 166mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 1.4g 6%
Sugars 11g
Protein 2.5g 5%
Vitamin A 1%
Vitamin C 9%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


This recipe is part of the Meat Free Monday round up over over at tinned tomatoes.com and the TRY A BITE TUESDAY LINK PARTY #14 over at Caleigh’s Kitchen. Check them out for more great recipes!

These light & fluffy lemon & blueberry cornmeal muffins are absolutely bursting with lemon flavour & stuffed full of plump blueberries.
Share7
Pin319
Stumble
Flip
Shares 342

A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to amazon.com. I make a very small commission when you order from Amazon through one of my links. These is no extra charge to you at all. This very small income goes towards the costs of running this site (things such as web hosting fees, domain name fees, technical assistance,  ingredients, equipment & necessary software/hardware). This post may contain affiliate links.

Protected with PIXSY

DON’T MISS OUT! GET NEW RECIPES SENT STRAIGHT TO YOUR INBOX!

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  3. 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. 🙂

    Reply

    • 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!

      Reply

    • Thank you! They are actually much lighter than cornbread generally is. More of a traditional light sponge texture.

      Reply

    • There certainly is heaven on earth and it’s stuffed inside one of these lemon and blueberry cornmeal muffins!! ;0)

      Reply

  18. 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. 😀

    Reply

    • 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

Trackbacks

MENU