Blueberry Cornmeal Muffins Recipe

Introduction

These Blueberry Cornmeal Muffins are a delightful blend of sweet and slightly nutty flavors with a tender crumb. Perfect for breakfast or a snack, they combine fresh blueberries with the unique texture of cornmeal for a deliciously comforting treat.

Ingredients

• 1½ cups all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter (room-temperature)
• 1 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1½ cups fresh blueberries
• 2 tablespoons turbinado sugar (optional)

Instructions

1. Step 1: Heat your oven to 425℉. Line the muffin pan with paper liners or silicone liners.
2. Step 2: In a small bowl, add the flour, cornmeal, baking soda, baking powder, and salt. Whisk well to combine.
3. Step 3: In a large mixing bowl, add the room-temperature butter and brown sugar. Mix with a mixer until fluffy, about 3 minutes. Scrape the bowl.
4. Step 4: Mix in the eggs and vanilla until combined.
5. Step 5: Switch to a spatula or spoon and gradually mix in the flour mixture, alternating with the buttermilk. Start and end with the flour, mixing just until combined after each addition. Finish by scraping down the bowl to ensure even mixing—don’t overbeat.
6. Step 6: Gently fold in the blueberries.
7. Step 7: Scoop the batter into the prepared muffin liners, about two-thirds full. Top the muffins with a sprinkle of turbinado sugar if using.
8. Step 8: Bake for 5 minutes at 425℉, then lower the temperature to 350℉ and finish baking for 25-30 minutes.
9. Step 9: Remove from the oven to a cooling rack. Serve at room temperature.
10. Step 10: Store any leftover muffins in a sealed container for up to three days.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
• Use frozen blueberries if fresh are not available; add them directly to the batter without thawing to prevent color bleeding.
• Adding a pinch of cinnamon or lemon zest brightens the flavor and pairs wonderfully with blueberries.
• Turbinado sugar adds a nice crunchy topping but can be omitted for a softer muffin top.

Storage

Store leftover muffins in an airtight container at room temperature for up to three days. To extend freshness, refrigerate them for up to a week or freeze for up to three months. Reheat muffins in the microwave for 15-20 seconds or warm them in a toaster oven to regain their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to use one that contains xanthan gum or another binder for best results.

Why do I need to alternate flour and buttermilk?

Alternating flour and buttermilk helps incorporate ingredients more evenly and prevents the batter from becoming overmixed, which can make muffins tough.

Blueberry Cornmeal Muffins Recipe

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4.6 from 150 reviews

These Blueberry Cornmeal Muffins are a delightful combination of sweet, tangy blueberries and hearty cornmeal with a tender crumb. Lightly crisp on the outside with a moist texture inside, they are perfect for breakfast or a snack. Made with simple ingredients like buttermilk, brown sugar, and fresh blueberries, these muffins offer a comforting homemade treat with a subtle crunch from turbinado sugar on top.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup unsalted butter (room-temperature)
• 1 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

Other

• 1½ cups fresh blueberries
• 2 tablespoons turbinado sugar (optional)

Instructions

1. Preheat Oven and Prepare Pan: Heat your oven to 425℉. Line a muffin pan with paper or silicone liners to ensure easy release and cleanup.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, yellow cornmeal, baking soda, baking powder, and kosher salt until evenly combined.
3. Cream Butter and Sugar: In a large mixing bowl, using a mixer, beat the room-temperature unsalted butter with brown sugar until the mixture turns fluffy and light, about 3 minutes. Scrape down the sides of the bowl to incorporate all the mixture.
4. Add Eggs and Vanilla: Mix in the eggs one at a time along with the pure vanilla extract until fully combined.
5. Combine Flour and Buttermilk: Using a spatula or spoon, gradually add the dry flour mixture to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix only until just combined after each addition to avoid overmixing. Scrape down the bowl at the end to make sure everything is incorporated evenly.
6. Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute without breaking them.
7. Fill Muffin Liners: Scoop the batter into the prepared liners, filling each about two-thirds full. Optionally, sprinkle the tops with turbinado sugar for a crunchy, sweet crust.
8. Initial Bake at High Temperature: Bake the muffins in the preheated 425℉ oven for 5 minutes to create a crusty top.
9. Lower Temperature and Finish Baking: Reduce the oven temperature to 350℉ and continue baking the muffins for an additional 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
10. Cool and Serve: Remove the muffins from the oven and transfer them to a cooling rack. Allow to cool to room temperature before serving.
11. Storage: Store any leftover muffins in a sealed container at room temperature for up to three days to maintain freshness.

Notes

• Do not overmix the batter after adding the flour and buttermilk to keep muffins tender and light.
• For best results, use fresh blueberries; frozen blueberries can be used but may discolor the batter.
• Turbinado sugar is optional but adds a nice crunchy texture and sweetness on top.
• Muffins can be stored at room temperature in an airtight container for up to three days or frozen for longer storage.
• Room-temperature butter helps with proper creaming and a lighter muffin texture.

Keywords: blueberry cornmeal muffins, breakfast muffins, homemade muffins, cornmeal baking, easy muffins recipe, buttermilk muffins, sweet muffins, blueberry recipe