on Apr 26, 2013, Updated Oct 25, 2021 15 Comments Speaking of which, if you are in the area of the National Cornbread Festival this weekend, I sure do hope you’ll stop by to say hello! I’ll be in the judges tent most of the afternoon and would love to see you! I throw these quick Lemon Blueberry Cornbread Muffins together routinely when I am in a bit of a rush in the mornings or even while we are out camping. They aren’t too sweet, and the mixture is just perfect for a muffin, I think. They couldn’t be any simpler to make and you won’t believe how quick and easy they are. Ready? I start with a buttermilk cornbread muffin mix. I normally use one by Martha White as I have found them consistently to be delicious, but you can use whatever buttermilk cornbread mix you prefer. And, of course, you can spend just a couple of more minutes and make up your own if you would like. Then I add a bit of sugar, my blueberries and lemon zest to the bowl. You could use a sugar substitute like stevia or honey if you prefer. They’d be delicious in this recipe. You just need a touch of sweetness, nothing overpowering. Next, I pour my milk into a measuring cup and then add the juice of the lemon I’ve zested into the milk. This makes a homemade buttermilk substitute that works fabulously if you don’t keep buttermilk on hand for recipes. I have to admit that I’ve become so accustomed to just making my own, that I do so fairly reguarly now. And, in this recipe, you could’ve just used buttermilk, but I didn’t wanted to use the rest of the lemon I’d just zested. I’m sorta frugal like that from time to time. Heh! Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured. Once you’ve added in your milk and lemon mixture, just gently stir all of the ingredients until they’ve combined. Then pour them into your muffin tin and pop them into your preheated oven. In just a few minutes, you’ll have six perfect Lemon Blueberry Cornbread Muffins ready for devouring. And believe me, they will be devoured. Here’s my Lemon Blueberry Cornbread Muffins recipe. I sure hope you love it as much as we do. If you enjoy this recipe, you may also love: Lemon Blueberry Breakfast Cake Lemon Blueberry Pancakes Blueberry Muffins Cheddar Jalapeno Cornbread Muffins Southern Buttermilk Cornbread Enjoy!Robyn xo
