Light & fluffy Lemon Blueberry Cornmeal Muffins that are absolutely bursting with lemon flavour & stuffed full of plump blueberries!
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.
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!
Lemon Blueberry Cornmeal MuffinsAuthor:
- 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
- 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.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
Lynne Juhan says
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.
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!