Lemon Blackberry Cornbread Muffins: 5 Secrets to Perfect Fluffy Bliss
Lemon Blackberry Cornbread Muffins are a delightful twist on traditional cornbread. These muffins combine the tangy flavor of lemon with the sweetness of blackberries for a perfect balance. They are ideal for breakfast, brunch, or a snack.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baked
- 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 your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, melted butter, egg, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Gently fold in blackberries.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Notes
- Use fresh blackberries for best results.
- If you prefer sweeter muffins, increase sugar by 1-2 tbsp.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg