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Lemon Cornmeal Muffins with Berries

By , from the Culinate Kitchen collection
Total Time 40 minutes
Yield 16 muffins


I think these muffins taste especially good with fresh blueberries, but my son is partial to them with raspberries. If you use raspberries, increase the sugar by ¼ cup. I bet dried strawberries or cherries would be good, too.


1 cup all-purpose unbleached flour
1 cup fine cornmeal
½ cup sugar, plus ¼ cup sugar if using raspberries or brambleberries
1 Tbsp. baking powder
½ tsp. salt
~ Zest of 1 lemon
½ cup (1 stick) butter, melted
2 eggs
¾ cup whole milk
cups fresh raspberries or blueberries


  1. Preheat the oven to 400 degrees. Prepare 2 muffin tins by either greasing them or filling them with cupcake liners. Melt the butter and set it aside to cool.
  2. In a medium-large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In another bowl or a large measuring cup, whisk together the eggs with the melted butter and the milk. Add the wet ingredients to the dry, stirring until just combined. Carefully stir in the berries, then divide the batter evenly between the muffin cups.
  3. Bake the muffins in the middle of the oven for 15 minutes, then check to see if a toothpick inserted into the middle of one of the muffins comes out clean. If the muffins are still a little gooey after 15 minutes, bake an additional 2 to 4 minutes. When the muffins are done, remove from the oven and cool for 10 minutes before eating.


Culinate editor’s notes: If you don’t have a fresh lemon on hand, ½ teaspoon freshly grated nutmeg is a nice substitute. You can also substitute ½ cup neutral-flavored vegetable oil, such as canola, for the melted butter. And buttermilk in place of the whole milk adds a bit of tang.

This content is from the Culinate Kitchen collection.

There are 4 comments on this item
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Average Rating 4
50% recommend this recipe
1. by Andy Remeis on Jun 10, 2009 at 5:50 PM PDT

I just made a double batch of these with fresh picked strawberries. The whole family loves the flavor. I added pecans to add to that “rusticness” and a little nutmeg. Yum! If I keep eating these, I won’t need any dinner....

2. by Kathy Ray on Jun 24, 2009 at 1:04 PM PDT

Cranberries work very well with this.

3. by Diane Lassen, RN, HHC on Jul 14, 2009 at 4:53 PM PDT

I made these muffins using fresh mulberries that I picked from a tree near my office. I made a dozen of these little gems and took off for Block Island wwith my husband and believe me when I tell you, they were GONE in no time! Wow! These are superb. Fruity, lemony and crunchy with the cornmeal (I like a courser grind so they have some crunch.)
Highly recommended!

4. by CentreofNowhere on Jul 16, 2009 at 1:55 PM PDT
Rating: four

I liked these muffins very much. Very easy to prepare, and the blueberries just look fantastic against the deep yellow corn/lemon muffin. I only had a standard cornmeal on hand, so my muffins were crunchy (like DL’s previous comment). I didn’t mind the texture at all, though my kids were not big fans. I’ll look for some finely ground cornmeal fo the next batch!

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