Blueberry Lemon Lime Corn Muffins
Wednesday, July 11, 2012 at 2:32PM in Breakfast, Brunch, Quick Bread, baking, fruit, holidays, muffin, recipes, snack Today is National Blueberry Muffin Day, did you know?
Blueberries have been available in abundance in my area lately, and they’ve been so sweet and juicy, so I’ve been buying a lot. We’ve just been eating them by the handful, but this past weekend, the baking mood hit me. I needed muffins, and fast!
I did a quick Google search for something different and found a recipe here that used orange juice and zest. I didn’t have either of those things, but I did have some pink lemonade in the fridge, and a lime in the crisper. Where are the damn lemons when you need them? Ah well, doesn’t matter, because the lime zest added a nice flavor kick.
Super simple muffins as always--mix the dry, whisk the wet, mix the two, fold in the extras.
Blueberry Lemon Lime Corn Muffins
Makes 11-12 muffins, adapted from this recipe.
2 cups all purpose flour
1/2 cup cornmeal
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup lemonade
1/4 cup butter, melted
1 egg
grated zest of one lime
2 1/4 cups fresh blueberries (frozen is fine if that's what you have)
Heat oven to 400 degrees. Grease a standard muffin tin, or line with papers. In a large bowl, whisk to combine the first six ingredients (flour through the salt).
In a medium bowl, whisk buttermilk, lemonade, butter, egg and zest. Add to the dry mixture and stir just to moisten. Fold in the berries.
I always use my ice cream scoop to fill the muffins tins. And I used a heaping scoop this time, so I ended up with 11 muffins.
Bake for 20-25 minutes until golden brown and a tester inserted into a muffin comes out clean. Cool for a few minutes in the pan--5-10 minutes or so. Remove to a cooling rack.
- These are such nice muffins--I love the texture that the cornmeal adds. I’m sure they’d also be wonderful with the OJ and OZ*, but they’re very versatile.
- I think they could have used some vanilla or other extract, so I’ll try that next time.
- They’re something a little different than your average blueberry muffin. The citrus always adds a nice touch!
*Orange juice and orange zest, of course.
Elle | Print Article | Share Article | Email Article | 2 Comments tagged baking, blueberry, breakfast, brunch, cornmeal, fruit, lemon, lemonade, lime lest, muffins, recipe, simple
Reader Comments (2)
I had no idea I missed National Blueberry Muffin Day! What a day to celebrate!
Lemon-lime sounds like an nice, different flavor to conbine with blueberries. I hesistate to make a plain'ol blueberry muffin these days.
I want one of those with my expresso right now! I was hoping to find blueberries at the farmers market this weekend but perhaps it was too early.