Blueberry-Lemon Corn Muffins - Wish Farms

Blueberry-Lemon Corn Muffins


This delicious berry recipe is provided by Fresh From Florida and Florida Specialty Crop Foundation.


  • paper muffin cup liners
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup yellow cornmeal
  • 1/2 cup plus 1 tablespoon sugar
  • 1 tablespoon freshly grated lemon zest
  • 1/2 cup whole milk
  • 2 large egg yolks
  • 1/2 cup Wish Farms blueberries


  • Preheat oven to 375 degrees F and line six 1/3-cup muffin cups with paper liners.
  • Melt butter and cool. Into a large bowl sift together flour and baking powder and whisk in cornmeal, 1/2 cup sugar, lemon zest, and a generous pinch salt.
  • In a bowl whisk together melted butter, milk, and yolks and add to flour mixture with half of blueberries, gently stirring until just combined.
  • Divide batter evenly among cups (batter will fill cups) and press remaining blueberries into tops of muffins.
  • Sprinkle tops of muffins evenly with remaining tablespoon sugar.
  • Bake muffins in middle of oven about 15 minutes, or until tops are golden and a tester comes out clean.
  • Remove muffins from cups and cool on a rack.
  • Muffins keep in an airtight container at room temperature 2 days.