The corn meal makes for a unique twist here. Really yummy.
Very good recipe. Not too sweet. The finished muffins have good rounded tops. I hate when they run over on the muffin pan. I would not change anything except add different fruit to whatever is in season.
There muffins are good, but I would not say that they are my favorite muffin recipe. The lemon flavor is noticable, but soft at the same time. I made no changes to the recipe. I would make these again, but probably on a yearly basis.
These muffins are pretty average as far as blueberry muffins go. Their suprisingly simple to make though, which is always a plus in my book. I lacked fresh lemon zest though, so I used a teaspoon of pure lemon extract. This could've been the reason,I'm not sure, but there wasn't a very prominent flavor of lemon in the muffins. The cornmeal played out well with the blueberries, really liked the texture. Will definitely make again, maybe this time with a little more lemon juice.
Delish! I love corn muffins, but what a nice addition with fresh blueberries and a hint of lemon flavor. I made it just a touch healthier by using only 1/3 cup sugar and substituing 1/2 cup whole wheat flour for 1/2 cup of the white flour. Came out great, and will certainly make again!
These were great--not too sweet and very filling for the calories. I made them with fresh raspberries--which was excellent. I didn't have buttermilk, so I used 1/2 cup plain nonfat yogurt and 1/2 cup lowfat milk, and it didn't seem to hurt the recipe at all. I plan on freezing the leftovers. Highly recommended.
These muffins are delicious. I followed the recipe exactly, except substituting a 1/2 tsp of lemon extract for the rind and following a reviewer's suggestion, adding extra blueberries. Delicious w/or w/o the drizzle on top, very moist. Sprayed the muffin tins w/Baker's spray, let them cool in the tins and came out perfectly.