Lemon Blueberry Corn Muffins

I finally moved! It has been a year-long process with all the problems with mortgages and real estate market in NYC. But it finally happened!

The kitchen went from this:


(Yes, that's all the countertop space I had.)

To this!


Haha! There's a whole thing of space on the other side!

In my last attempt to use up food while packing the kitchen, I made these lemon blueberry corn muffins. I basically used up all my lemons, frozen blueberries and corn meal that I had. And the muffins saved my soul for almost the whole week from all the packing-moving-unpacking frustration.



Ingredients (Adapted from EatingWell.com Lemon Cranberry Muffins)

• 1 cup whole wheat flour


• 1/2 cup all purpose flour


• 1/2 cup corn meal


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/3 cup light tasting olive oil


• 1/3 cup sugar


• 1 egg


• 3/4 cup soy milk


• Juice and zest of 2 lemons


• 1 1/2 cups frozen blueberries

1. Preheat the oven to 350 degrees. Lightly grease a muffin pan.


2. In a large bowl, stir together whole wheat flour, all purpose flour, corn meal, baking powder, baking soda, and salt.


3. In a separate bowl, whisk oil, sugar, egg, soy milk, lemon juice and zest together.


4. Pour the wet ingredients over the flour mixture. Stir gently using a spatula until there is almost no dry streak left. Fold in the blueberries.


5. Spoon into the prepared muffin pans and bake for 22 minutes. Let cool in the pan for a few minutes before turning into a cooling rack. Make 12 delicious tangy, cruncy and juicy muffins.