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Lemon-Blueberry Corn Muffins

Breads, Breakfast, Snacks, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 12 servings per recipe.

  • 3/4 cup yellow cornmeal
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 3/4 cup milk (cow's, soy, or rice)
  • 2 tablespoons oil or unsalted butter, melted
  • 1 egg, beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup frozen or fresh blueberries


  1. Preheat oven to 400 degrees.
  2. Spray muffin pan or 8×8 baking pan with non-stick cooking spray.
  3. Combine cornmeal, flour, baking powder and sugar in a large mixing bowl.
  4. Combine milk, oil or butter, egg, lemon juice and lemon zest in a small bowl.
  5. Add milk mixture to cornmeal mixture and stir until just barely mixed. It is ok to have some lumps.
  6. Then lightly stir in blueberries (if you are using frozen berries rinse them with cold water and pat dry before adding to the batter).
  7. Pour batter into muffin or 8×8 pan.
  8. Bake for 15 minutes if making muffins, 25 minutes if baking in 8×8 pan.
  9. Drizzle with honey if desired.

About This Recipe

This corn and blueberry muffin blend with lemon zing is a perfect breakfast or snack. This recipe is also delicious with fresh or frozen raspberries.

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