Skip to main content
Epicurious

Blueberry Lemon Corn Muffins

4.0

(145)

Photo of blueberry muffins made with oat milk.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender blueberry muffins that come together in 45 minutes. This recipe calls for fresh blueberries—and they're delicious in season—but frozen berries work just as well. 

For more breakfast bakes, check out all of our favorite muffin and scone recipes.

See Related Recipes and Cooking Tips

Read More
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Homemade Corn Dogs
Just like the state fair, minus the crowds.
Rye, Cranberry, and Dark Chocolate Cookies
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Chocolate-Date Bran Muffins
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
Mango Bread
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
Masoub (Banana and Flatbread Pudding)
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.