Gluten Free Blueberry Lemon Cornbread Muffins

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Tender sweet cornbread studded with blueberry, with zingy lemon zest added in - yum!



Preheat oven to 350ºF. Coat 12 standard muffin cups with nonstick spray or oil.

In a large bowl, stir together cornbread mix yogurt, buttermilk, oil, zest, and eggs.  Fold in blueberries and divide batter equally prepared muffin cups. Bake at 350°F for 15 to 18 minutes or until a toothpick inserted into center comes out clean. Cool for 5 minutes and serve.  

Leftovers can be kept in an airtight container for 3 days. 

Makes 12 muffins Print this Recipe

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