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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/blueberry-cornmeal-muffins-recipe/