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Lemon Berry Cornmeal Muffins (Dairy-Free)

a closeup of lemons piled on a plate with mixed berries and lemons

Lemon Berry Cornmeal Muffins, an easy dairy-free corn flour muffin recipe with mixed berries and lemon zest. A great summer harvest breakfast on-the-go!

Scale

Ingredients

Dry Ingredients

Wet Ingredients

Muffin Fruit and Toppings

Instructions

  1. Preheat oven to 350 degrees F (175 C).
  2. Mix dry ingredients by adding all-purpose, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.
  3. In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.
  4. Add wet ingredients mixture to dry ingredients and stir well to combine. Cornbread muffin batter should be thoroughly mixed without clumps, but should still have a thick consistency. Finally, fold mixed berries into batter.
  5. Fill muffin tin ⅔ way with muffin batter (you should have enough for 10-12 muffins). Top the batter with a pinch of brown sugar and lemon zest, and bake for 15-18 minutes, or until a light golden brown color and a toothpick comes out clean from muffins.
  6. Remove muffins from oven, let cool for five minutes in muffin tin and then transfer to a cooling rack to cool completely.

 

Notes

 

Nutrition

Keywords: cornbread muffins, cornmeal muffins, berry muffins, lemon muffins