Blueberry Cornmeal Muffins

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Blueberry cornmeal muffins are tender, lightly sweet, and packed with juicy fresh blueberries. These are the kind of muffins that feel old-fashioned. The cornmeal adds a slightly rustic texture, while butter and buttermilk keep the crumb soft and moist.

Vanilla and a little lemon zest brighten the berries without taking over. They’re especially good during blueberry season, but I would happily make them for breakfast, brunch, or an afternoon snack any time fresh blueberries are available.

What I Love About These Muffins

• Moist, tender crumb. Buttermilk and melted butter keep the muffins moist without making them dense.
• Fresh summer flavor. They’re packed with juicy fresh blueberries, perfect for summer breakfasts and snacks.
• Easy mixing. No electric mixer required. Whisk the ingredients, combine the dry and the wet, and then fold in the berries.

Ingredient Notes

• Cornmeal: Use fine or medium cornmeal. Coarse cornmeal will give the muffins a more noticeable, slightly gritty flavor.
• Buttermilk: Adds flavor and helps keep the muffins tender. Shake it well before measuring.
• Fresh blueberries: Fresh berries give the muffins the best color and texture. Rinse them gently and dry them thoroughly so they do not add excess moisture to the batter.
• Brown Sugar: Light brown sugar adds gentle caramel flavor and helps keep the crumb moist. Dark brown sugar can be used for a slightly deeper molasses flavor.
• Lemon Zest and Vanilla: The lemon brightens the blueberries, while vanilla rounds out the flavor. The lemon should complement the berries rather than make the muffins taste distinctly lemony.
• Butter: Melt the butter and let it cool slightly before combining it with the other wet ingredients. Hot butter could partially cook the egg or make the batter uneven.

How to Make Blueberry Cornmeal Muffins

1. Prepare the muffin pan and heat the oven.
2. Whisk the dry ingredients and lemon zest together.
3. Combine the buttermilk, egg, brown sugar, and vanilla in a separate bowl. Whisk the melted butter into the wet ingredients.
4. Stir the wet mixture into the dry ingredients just until moistened, then gently fold in the blueberries.
5. Divide the batter among the muffin wells and bake until the muffins are golden and a toothpick comes out with a few crumbs. Cool briefly in the pan, then transfer the muffins to a wire rack.

Recipe Variations

• Use wild blueberries. If you can get fresh wild blueberries, they are fantastic. They’re lighter, so they distribute more evenly through the batter. They can also help the crumb hold together better.
• Use frozen blueberries. If you are using frozen berries, add them directly from the freezer without thawing. Fold them in as gently as you can to prevent streaking, and allow a few extra minutes of baking time.

Serving Suggestions

• Warm: They’re great right out of the fridge, but slightly warming them will bring out the tender crumb.
• Butter: Split them and add a little softened salted butter, or try a flavored butter or cream cheese spread.
• Honey: Drizzle with honey for a sweeter breakfast treat or afternoon snack.

How to Store Blueberry Muffins

• Let the muffins cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 2 days. Because they contain plenty of fresh blueberries, refrigerate them for longer storage and use them within 5 days.
• To freeze, wrap the cooled muffins individually and place them in a freezer container or resealable freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave or oven before serving.

Blueberry Cornmeal Muffins

Diana Rattray

Tender blueberry cornmeal muffins made with buttermilk, brown sugar, lemon zest, and vanilla. Fresh blueberries add juicy sweetness, while cornmeal gives the muffins a lightly textured crumb.

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Servings 12

Calories 219

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Ingredients

  

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• Butter or baking spray, for the pan, optional
• 1 ¼ cups all-purpose flour
• ¾ cup cornmeal
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 2 tsp lemon zest
• 1 cup buttermilk
• 1 large egg
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• ½ cup salted butter, melted, cooled slightly
• 1 ½ cups blueberries, rinsed and patted dry with paper towels

Recommended Equipment

• Nonstick muffin pan
• Parchment cupcake liners optional
• Mixing bowls

Instructions

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• Heat the oven to 375°F. Grease the wells of a muffin tin or line them with cupcake liners.
  Butter or baking spray (for the pan, optional)
• In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and lemon zest. Whisk to blend the ingredients.
  1 1/4 cups all-purpose flour | 3/4 cup cornmeal | 2 1/2 tsp baking powder | 1/2 tsp baking soda | 1/2 tsp fine sea salt | 2 tsp lemon zest
  
• In a separate bowl, combine the buttermilk, egg, brown sugar, and vanilla extract. Whisk until smooth, and then whisk in the butter. Add the wet ingredients to the dry ingredients in the large bowl and stir until moistened. Fold in the blueberries.
  1 cup buttermilk | 1 large egg | 1/2 cup brown sugar | 1 teaspoon vanilla extract | 1 1/2 cups blueberries (rinsed and patted dry with paper towels) | 1/2 cup salted butter (melted, cooled slightly)
  
• Fill the muffin wells about 3/4-full.
  
• Bake the muffins for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few crumbs clinging.
  
• Let them cool in the pan for 10 minutes, then remove them to a rack to cool completely.
  

Nutrition

Calories: 219kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 38mgSodium: 322mgPotassium: 109mgFiber: 2gSugar: 12gVitamin A: 302IUVitamin C: 2mgCalcium: 88mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword blueberry muffins, cornmeal muffins

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