Lemon Blueberry Cornbread Muffins

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Ingredients

  • 1 cup buttermilk white cornmeal mix (White Lily Brand is what I have)

  • 1 cup flour

  • 1/2 cup sugar

  • 1 egg

  • 1 cup milk

  • 1/4 cup oil

  • grated lemon zest from 1 lemon

  • 3/4 cup blueberries

  • 3/4 cup powdered sugar

  • juice of 1 lemon

Directions

  1. Combine eggs, milk, oil, and lemon zest in a mixing bowl and whisk. Add cornmeal, flour, and sugar and stir until just combined.

  2. Fold in the blueberries.

  3. Fill 10-12 greased muffin tins with the batter.

  4. Bake for 20-25 minutes and then cool for 10 minutes.

  5. Whisk powdered sugar and juice of lemon until combined. Dip the tops of the baked muffins into the glaze and let dry.

  6. Makes 10-12 regular sized muffins.