Total Time
Prep 10 mins
Cook 25 mins

This is an excellent recipe and a little different than ordinary blueberry muffins because the cornmeal gives them a unique flavor/texture. Very good!!

Ingredients Nutrition


  1. Cream butter or margarine until light- add eggs one at a time; beating well after each addition.
  2. Beat in vanilla, lemon juice and rind (Do not worry if mixture looks curdly).
  3. Reserve 2 tbsp flour for the blueberries.
  4. Combine remaining flour, cornmeal, baking powder, baking soda and salt.
  5. Add dry ingredients to butter mixture alternately with milk, beginning and ending with dry ingredients.
  6. Toss reserved flour with blueberries and stir into batter gently.
  7. Spoon batter into buttered or paper-lined muffin cups.
  8. (Batter should come almost to top of pan) Bake in a preheated 350 degree F oven for 25-30 minutes or until golden brown.
  9. Cool in pan for 5 minutes.
  10. and remove from pan and place on rack to cool completely.


Most Helpful

I liked the cornmeal in these muffins- it gave them a different texture. The lemon was a bit too strong, though, as it seemed to over power the flavor of the bluberries. I think next time I'll just omit the blueberries (for just plain lemony goodness- maybe sprinkle with poppy seeds?) or cut back on the lemon.

BothFex November 18, 2002

The lemon rind/juice is what perks up the blueberry flavor! I always add some lemon juice to my blueberry pies too. If this recipe didn't have the blueberries added, the recipe wouln't be called Blueberry Lemon Muffins.

Annette in Regina November 23, 2002

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