Blueberry Lemon Cornbread Muffins

Blueberry Lemon Cornbread Muffins

This delicious recipe for Blueberry Lemon Cornbread Muffins pairs perfectly with Talmage Cellars “Thank You” Semi-Seco Sparkling.

Servings

11 (1 muffin)

Prep

10m

Cook

7m

Ingredients

  • 1 Box Zatarain's® Honey Butter Cornbread Mix

  • 1 Cup Fresh blueberries

  • 1/2 Cup Milk

  • 6 Tablespoons Butter, melted

  • 1 Egg

  • 1 Tablespoon Grated lemon peel

Directions

1. Preheat oven to 375°F with rack in middle position. Lightly grease 11 muffin cups or line with paper baking cups. Set aside.
2. Stir all ingredients in large bowl just until moistened. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
3. Bake 17 minutes or until toothpick inserted in center of muffins comes out clean. *Recipe and Photo Courtesy of McCormick & Company, Inc.

Suggested Pairings

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