Unlike many blueberry muffin recipes, this recipe is not overly sweet. It's really more of a savory corn muffin recipe with blueberries added in.
The Meyer lemon zest adds a wonderful fresh flavor. Meyer lemons are kind of a cross between a lemon and a tangerine. The fruit is not as sweet as an orange (and therefore, still too bitter to eat), but the juice and zest are more fruity than regular lemon juice and zest.
If you don't have access to Meyer lemons (they're in season from around November to April or May), feel free to use regular lemons. Or you can buy them online at Melissa's.
Although the directions for these blueberry muffins call for using a large muffin tin, you can make them into mini muffins simply by using mini muffin tins and baking for 12 to 14 minutes instead of 20 to 25 minutes.
These blueberry corn muffins make an excellent low-sugar healthy snack for kids with a tall glass of cold milk. They also make a super breakfast muffin and a great accompaniment to Fuji Apple Walnut Chicken Salad or shrimp salad with orzo.
Blueberry Corn Muffins
- 1/2 cup unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 3/4 cup yellow corn meal
- 1/4 cup granulated sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3/4 cup non-fat or low fat buttermilk
- zest of one Meyer lemon
- juice of one Meyer lemon
- 1/4 cup unsalted butter, melted and cooled
- 1-1/2 cups fresh or frozen blueberries (rinsed and well drained if frozen)
Preheat oven to 425 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
Mix flours, corn meal, sugar, baking powder, baking soda and salt together in a medium mixing bowl. In a large mixing bowl, beat egg, lemon zest, lemon juice, and buttermilk together until smooth. Stir in the melted butter (make sure it is cooled). Add three-fourths of the flour mixture to the egg mixture. Stir together until just moistened. Do not overmix.
Toss blueberries with remaining flour mixture. Fold into muffin batter. Using an ice cream scoop, place batter into prepared muffin tin. Bake 20 to 25 minutes until muffins are lightly browned.
Makes 12 muffins.
Per muffin: 109 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 15 g carbohydrate, 1 g fiber, 2 g protein, 3% vitamin A, 5% vitamin C, 6% calcium, 3% iron
For more great blueberry recipes, see also:
- Antioxidant Smoothie
- Blueberry Smoothies
- Cherry Berry Smoothies
- Gingerbread Blueberry Pancakes
- Blueberry Cookies
- Blueberry Nut Bread
