Lemon Blueberry Cornmeal Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, not-too-sweet muffins with bright lemon flavor and plump blueberries throughout, with a slight cornmeal texture giving them character. Warm from the oven and slathered in butter, they're excellent for breakfast, a snack, or light dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup low-fat buttermilk
- 1/2 cup yellow cornmeal
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Vegetable oil
- 1 cup sugar
- zest from 1 lemon
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 cup frozen or fresh blueberries
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 234mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.