Lemon Blueberry Cornbread Muffins
Try this Lemon Blueberry Cornbread Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 3/4 cup milk
- juice of 1 lemon
- zest of 1 lemon
- 1 (6-ounce) package of buttermilk cornbread mix i use martha white
- 1 tablespoon sugar stevia or honey
- 1/2 cup blueberries fresh or dried
- Carbohydrate 3.97911666781296 g
- Cholesterol 3.00000000253605 mg
- Fat 1.01870000082422 g
- Fiber 0.433333349376917 g
- Protein 1.10203333414994 g
- Saturated Fat 0.563343333806307 g
- Serving Size 1 1 Serving (51g)
- Sodium 12.2616666768109 mg
- Sugar 3.54578331843605 g
- Trans Fat 0.128453333429196 g
- Calories 27 calories
Preheat oven to 425º F. Spray muffins tins with non-stick cooking spray. Set aside.Pour milk into measuring cup. Add lemon juice to milk and allow to sit while preparing other ingredients.Pour buttermilk cornbread mix into medium bowl. Add sugar, blueberries, and lemon zest. Slowly pour milk mixture into bowl with dry cornbread mixture and stir slowly and gently until well combined.Fill muffin tins ¾ full and bake for 15 minutes or until golden brown and cooked through.Allow to cool slightly before removing from muffing tin. Serve warm.
