Lemon Blueberry Corn Muffins


I adore baking muffins on Sundays, because they’re such a treat to enjoy during the busy beginning of the week. Although they never last more than a day or two in our home! These lemon blueberry corn muffins have a delicious sweet-tart twist from the citrus and blueberries, a wholesome texture from the cornmeal, and a warm buttery vibe.


Lemon Blueberry Corn Muffins Recipe (Dairy-Free)This recipe with photo for lemon blueberry corn muffins was shared with us by Fresh from Florida Kids

Special Diet Notes: Lemon Blueberry Corn Muffins

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

For egg-free and vegan blueberry corn muffins, swap in 3 tablespoons of applesauce or dairy-free yogurt for the egg yolks.

For gluten-free blueberry corn muffins, you can use your favorite gluten-free flour blend in place of the all-purpose flour. A brand with some type of binder, like xanthan gum, will help prevent crumbling. Or, you might want to go a different route and try this already Gluten-Free Lemon Blueberry Bundt Cake recipe from Allergy-Free Alaska.

5.0 from 2 reviews
Lemon Blueberry Corn Muffins
Prep time
Cook time
Total time
This is a great recipe for getting kids involved. Kids can help combine the ingredients, pour the batter into the muffin cups, and press blueberries into the tops!
Serves: 6 muffins
  1. Preheat your oven to 375°F and line six muffin cups with liners.
  2. Sift the flour and baking powder into a large bowl. Whisk in the cornmeal, ½ cup of the sugar, lemon zest, and salt.
  3. In a separate bowl, whisk together the coconut milk, melted buttery spread or coconut oil, and yolks. Add the flour mixture and half of the blueberries. Gently stirring until just combined.
  4. Divide the batter evenly among the prepared muffin cups. Press the remaining blueberries into the tops of the batter. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
  5. Bake the muffins on the middle rack of your oven for about 15 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  6. Remove the muffins from the cups and cool on a wire rack. The muffins will keep in an airtight container at room temperature for up to 2 days.

More Blueberry Muffin Recipes

Blueberry Oat Bran Muffins (optionally vegan, gluten-free & allergy-friendly)

Oat Bran Blueberry Muffins

Old-Fashioned Dairy-Free Blueberry Muffins (optionally vegan, optionally gluten-free & allergy-friendly)

Old-Fashioned Wild Blueberry Muffins

Wacky Blueberry Muffins (vegan, nut-free & soy-free)

Wacky Blueberry Muffins Recipe (naturally vegan and use just a handful of pantry ingredients!)

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I subbed in gf flour blend. Usually gf muffins are dense, these turned out light and airy! This recipe is a keeper!

  2. Nicole Dallery on

    5 Stars! I just made these muffins yesterday for my 2 year old son, who is allergic to dairy. I have made
    non-dairy muffins twice before and they came out dry, but no so with these beauties! I love the flavors of lemon and blueberry and the corn is a nice change of pace from the usual breakfast muffins. I did make a few minor subs based on what I had in the kitchen. I used soy milk instead of coconut milk, and I used frozen wild blueberries instead of fresh. I also doubled the recipe because 6 muffins will disappear in our house in a flash.

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