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Cornmeal Blueberry Muffins

These muffins blend cornmeal with juicy blueberries and a hint of lemon, creating a tender and flavorful treat perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh or thawed frozen wild blueberries Use fresh when possible for best flavor.
  • 1 cup sugar
  • 2 large eggs At room temperature for better mixing.
  • 1/2 cup cornmeal Adds texture and flavor.
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 2 1/2 tsps baking powder Ensure it's fresh for best rise.
  • 1 tsp salt Enhances flavor.
  • 5 tbls unsalted butter, melted and cooled Let cool slightly to avoid cooking the eggs.
  • 1/4 cup canola oil Keeps muffins moist.
  • 1 cup buttermilk Substitute with plant-based milk + vinegar if needed.
  • 1 1/2 tsps vanilla extract
  • 2 medium lemons, finely grated zest For added brightness.
Streusel Topping
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 tsp ground cinnamon
  • 2 tbls melted butter Combine until pea-sized chunks form.

Method
 

Preparation
  1. Preheat oven to 425°F.
  2. Make the streusel by mixing brown sugar, 1/3 cup flour, ground cinnamon, and melted butter until pea-sized chunks form. Set aside.
  3. In a large bowl, whisk together cornmeal, 2 cups flour, baking powder, and salt.
  4. In a medium bowl, whisk sugar and eggs until smooth. Whisk in melted butter and canola oil until mixed. Add buttermilk and vanilla, whisking until combined.
  5. Fold the egg mixture, half of the blueberries, and lemon zest into the flour mixture until just moistened. Do not overmix.
Baking
  1. Divide batter into muffin tins.
  2. Top each muffin with the remaining blueberries and sprinkle with streusel.
  3. Bake for 13 to 15 minutes.
  4. Optionally, make a lemon glaze by mixing lemon juice and powdered sugar for drizzling on cooled muffins.

Notes

Store in an airtight container for up to 2 days at room temperature. Refrigerate for up to 5 days; warm before serving. Freeze individual muffins for up to 3 months.