5 Best Blackberry Lemon Cornbread Muffins You’ll Love
Blackberry Lemon Cornbread Muffins combine sweet blackberries and zesty lemon for a fresh twist on classic cornbread. These muffins are perfect for breakfast, brunch, or a snack.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blackberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk milk, melted butter, egg, lemon zest, and lemon juice.
- Combine wet and dry ingredients. Fold in blackberries gently.
- Divide batter evenly into muffin cups. Bake for 18-20 minutes.
- Let cool before serving.
Notes
- Use fresh blackberries for best results.
- For a keto version, replace sugar with a keto-friendly sweetener and use almond flour.
- For low-calorie muffins, reduce sugar and use skim milk.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg