True Lemon-Blueberry Cornmeal Muffins

True Lemon blueberry cornmeal muffins on a cloth napkin

True Lemon provides the citrus zing in this hearty muffin recipe.


1 cup yellow cornmeal
1 cup all-purpose flour (gluten-free flour, if desired)
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cups vanilla yogurt
1/4 cup canola oil
1 cup fresh blueberries
1/2 teaspoon from True Lemon shaker, more if desired

  1. Preheat oven to 375 degrees (350 degrees for convection oven).
  2. Lightly grease or line one mini-muffin tin, or two regular-sized muffin tins.
  3. In a medium bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate large bowl, whisk together eggs, yogurt, True Lemon, and oil.
  5. Add yogurt mixture to the flour mixture, and stir the batter until it is just combined.
  6. Stir in the blueberries.
  7. Divide batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean.
  8. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto a rack and let them cool completely.