Gluten-Free Blueberry Lemon Cornbread Muffins
Tender, crumbly cornbread muffins studded with fresh blueberries and brightened by tart lemon zest. The honey butter mix provides sweetness and structure while the citrus cuts through richness. Perfect for breakfast, brunch, or an afternoon snack. This streamlined version uses a convenience mix base, making it accessible for quick baking without sacrificing flavor or texture.
Ingredients
Instructions
- 1
Preheat oven to 375°F and position rack in middle. Grease 11 muffin cups or line with paper liners.
- 2
Combine cornbread mix, blueberries, milk, melted butter, egg, and lemon peel in large bowl.
- 3
Stir just until moistened; do not overmix.
- 4
Divide batter evenly among prepared cups, filling each 2/3 full.
- 5
Bake until a toothpick inserted in center comes out clean.
Tips
Toss blueberries in 1 tbsp dry cornbread mix before folding in to prevent sinking to bottom during bake.
Do not overmix batter; lumps are fine and ensure tender, not tough, muffins.
Check doneness at 17 minutes; oven variations may require 1-2 minutes more.
Good to Know
Cool completely. Store in airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
Prepare batter up to 2 hours ahead and refrigerate; fold in blueberries and bake when ready. Or bake fully, cool, wrap individually, and freeze up to 3 months.
Warm or room temperature. Pair with yogurt, jam, or soft cheese.
Common Mistakes
Overmix to avoid dense, tough crumb.
Do not skip greasing or liners to avoid sticking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries?
Yes, use unthawed frozen berries to prevent color bleeding. Fold in at the last moment and do not stir excessively.
Can I double the recipe?
Yes. Use 2 boxes mix and double all other ingredients. Bake in 22-24 muffin cups, adding 2-3 minutes to bake time.
How long do baked muffins keep?
At room temperature in an airtight container up to 3 days. Refrigerate up to 5 days. Freeze individually wrapped up to 3 months.