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Lemon Berry Cornmeal Muffins Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 28 minutes
  • Yield: 10-12 muffins
  • Diet: Vegetarian

Description

These Lemon Berry Corn Meal Muffins combine the tangy brightness of lemon with sweet mixed berries in a moist cornmeal and all-purpose flour base. Perfectly tender with a golden crust sprinkled with lemon zest and a touch of brown sugar, these muffins are a delightful breakfast or snack option. They are quick to prepare and bake, making them ideal for busy mornings or casual gatherings.

Ingredients

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cups corn flour
  • ½ cup granulated or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 whole eggs
  • ¼ cup lightly-flavored oil (grapeseed or similar)
  • 1 ¼ cups plant-based milk (unsweetened)
  • ½ teaspoon vanilla extract
  • 2 tablespoons lemon juice (about ½ squeezed lemon)

Additional Ingredients

  • 1 cup mixed berries (fresh or frozen)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon zest (from 1 lemon)

Instructions

  1. Prep oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s at the perfect temperature for baking the muffins.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, corn flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients thoroughly and set the bowl aside.
  3. Mix wet ingredients: In a separate bowl, whisk together the eggs, lightly-flavored oil, plant-based milk, vanilla extract, and freshly squeezed lemon juice until the mixture is well combined and smooth.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Stir well until the batter is smooth and free of clumps but still thick in consistency.
  5. Fold in berries: Gently fold the mixed berries into the batter, ensuring they are evenly distributed without breaking them apart.
  6. Prepare muffin tin: Spoon the batter into a muffin tin, filling each cup about two-thirds full to allow space for rising.
  7. Add toppings: Sprinkle a pinch of brown sugar and lemon zest on top of each muffin for added flavor and a slightly crispy, aromatic crust.
  8. Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffins turn a light golden brown and a toothpick inserted into the center comes out clean.
  9. Let muffins cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Serve and enjoy: Serve these moist and flavorful lemon berry cornmeal muffins as a quick breakfast, snack, or alongside your favorite beverage.

Notes

  • For best results, use fresh berries, but frozen berries can be used if thawed and drained of excess moisture.
  • If you don’t have corn flour, finely ground cornmeal can be substituted, keeping in mind that texture may vary slightly.
  • Adjust sugar quantity according to sweetness preference or to accommodate the sweetness of the berries used.
  • This recipe can be dairy-free and vegan-friendly by ensuring the plant-based milk and other ingredients meet those dietary needs; otherwise, eggs can be substituted with flax eggs if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-berry-cornmeal-muffins-recipe/