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–+ servings
a closeup of lemons piled on a plate with mixed berries and lemons

Lemon Berry Corn Meal Muffins

Kristina Todini, RDN
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!
5 stars (8 ratings)
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 177 kcal

Ingredients
  

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cups corn flour
  • ½ cup granulated or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 whole eggs
  • ¼ cup lightly-flavored oil grapeseed, etc.
  • 1 ¼ cups plant-based milk unsweetened
  • ½ teaspoon vanilla
  • 2 tablespoons lemon juice about ½ squeezed lemon

Muffin Fruit and Toppings

  • 1 cup mixed berries fresh or frozen
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon zest from 1 lemon

Instructions
 

  • Prep oven: Preheat oven to 350 degrees F (175 C).
  • Mix dry ingredients: Mix dry ingredients by adding all-purpose flour, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.
  • Mix wet ingredients: In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.
  • Combine wet + dry ingredients: 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.
  • Bake the muffins: 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.
  • Let cool + serve: Remove muffins from the oven. Let them cool for five minutes in the muffin tin and then transfer to a cooling rack to cool completely. Enjoy as a quick breakfast or snack!

Notes

  • If you are using butter, use ½ cup unsalted butter and omit oil.
  • If you prefer a sweeter muffin, use ¾ cup sugar of choice.
  • Tools needed: glass mixing bowls, whisk, muffin tin, cooling rack
  • Leftovers + storage: Store muffins in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. Muffins can be frozen up to one month.
  • Nutrition notes: Nutrition information is an estimate and include toppings. This recipe is cornbread muffin recipe is low dairy free.

Nutrition

Serving: 1muffinCalories: 177kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 192mgPotassium: 39mgFiber: 1gSugar: 12gVitamin A: 59IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword berry muffins, cornbread muffins, cornmeal muffins, lemon muffins
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