Yes, this is what Summer is all about!
I bought fresh blueberries thinking I’d use them in my Greek yogurt to be healthy, but you know… they sat in the refrigerator just staring at me.
Meanwhile, I’d previously purchased White Lily buttermilk cornmeal mix to use as a dredge for Fried Green Tomatoes. However, my green tomatoes sat on the counter and eventually turned into ripe red tomatoes…sigh.
I contemplated what to do (drumming my fingers on the kitchen counter) – then I checked out the back of the bag of cornmeal mix – and to my surprise I saw this perfect recipe for Blueberry Corn Muffins with a Lemon Glaze! I immediately thought to myself, “SOLD”!
I’m not going to lie…..I’m NOT a recipe person. In my opinion, 99% of the time when I look at a recipe on a package, I roll my eyes in disbelief and think it must be meant for those poor souls who just simply disdain cooking. I mean, come on, those recipes are usually very “pedestrian” and way, way, way too simplified to be of any use.
BUT – these muffins are the BOMB! In every single way. 1) The recipe was easy. 2) Spot on correct. 3) Produced an excellent batch.
Just to be clear – I’m much more of a “cooker” than a “baker” … easy baking recipes that are sure to turn out right make me happy….
Try them yourself!
And, no I’m being compensated from White Lily cornmeal mix. I’m just a fan. 🙂
Blueberry Cornbread Muffins with Lemon Glaze
- Muffin Pan
- 1 cup White Lily Buttermilk Enriched White Cornbread Mix
- 1 cup All Purpose Flour Self-rising
- 1/2 cup Sugar
- 1 ea Egg
- 1 cup Milk
- 1/4 cup Vegetable Oil
- 3/4 tsp Lemon Zest
- 3/4 cup Fresh Blueberries Or Frozen
- 3/4 cup Powdered Sugar
- 2.5 tsp Lemon Juice
- Heat oven to 400 F and coat muffin tin with cooking spray
- Combine the cornmeal mix, flour and sugar
- In a separate bowl, whisk the egg, stir in the milk, oil and 1/2 tsp of lemon zest
- Add wet ingredients to dry mixture and stir just until moistened, then fold in the blueberries gently
- Fill muffin cups 3/4 full and bake 20 to 25 minutes
- Once muffins are cooked, remove from pan and cool for 10 minutes
- Whisk powdered sugar, lemon juice, and remaining lemon zest in small bowl until glaze forms
- Immediately spread glaze over the warm muffins