A cakey, lightly sweet blueberry corn muffin with a hint of lemon. These lemon blueberry corn muffins are delicious served warm for breakfast or brunch and make a great snack.
Arrange the oven rack in the center of the oven and preheat to 350° F. Spray the muffin tin with nonstick vegetable spray and set aside.
MAKE THE MUFFIN BATTER:
In a small bowl, combine the flour, cornmeal, sugar, baking powder and kosher salt. Whisk together to combine.
In a medium bowl, combine the egg, milk, sour cream and melted butter. Whisk well to combine, then add the lemon zest and whisk again.
Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the blueberries and then portion the batter evenly between the muffin cups.
Bake for 15-25 minutes until the muffins are pale golden and a cake tester comes out dry with just some crumbs. (depending on the size of your muffin tins, it could take more or less time.). For extra mini one bite muffins, it's about 15-17 minutes. For larger 2-3 bite muffins, 20-22 and regular sized muffins, about 25-27.