introduction
These Cornmeal Blueberry Muffins are tender, slightly sweet, and have a nice cornmeal texture. They have fresh lemon zest and a crunchy streusel on top. You can eat them warm for breakfast or as a snack.
why make this recipe
Make this recipe when you want a simple, tasty muffin that is not too sweet. The cornmeal gives a soft grit and the lemon brightens the blueberries. The streusel adds a crunchy top that makes the muffins feel special.
how to make Cornmeal Blueberry Muffins
Mix the dry and wet ingredients, fold in berries, top with streusel, and bake. The steps are quick and the muffins bake fast at a high temperature to give a light rise.
Ingredients :
- 2 cups fresh or thawed frozen wild blueberries
- 1 cup sugar
- 2 eggs
- 1/2 cup cornmeal
- 2 cups all purpose flour
- 2 1/2 tsps baking powder
- 1 tsp salt
- 5 tbls unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- finely grated zest of two medium lemon
- 1/4 cup brown sugar
- 1/3 cup flour for streusel
- 1/2 tsp ground cinnamon
- 2 tbls melted butter for streusel
Directions :
- Preheat oven to 425°F.
- Make the streusel by mixing brown sugar, 1/3 cup flour, ground cinnamon, and 2 tablespoons melted butter until pea-sized chunks form.
- Set the streusel aside.
- In a large bowl, whisk together cornmeal, 2 cups flour, baking powder, and salt.
- In a medium bowl, whisk sugar and eggs until smooth.
- Whisk in melted butter and canola oil until mixed.
- Add buttermilk and vanilla and whisk until combined.
- Fold the egg mixture, half of the blueberries, and lemon zest into the flour mixture until just moistened and do not overmix.
- Divide the batter into muffin tins.
- Top each muffin with the remaining blueberries and then sprinkle the streusel on top.
- Bake the muffins for 13 to 15 minutes.
- Optionally, make a lemon glaze by mixing lemon juice and powdered sugar and drizzle on cooled muffins.
how to serve Cornmeal Blueberry Muffins
Serve warm or at room temperature. These muffins go well with butter, cream cheese, or a light lemon glaze. They pair nicely with coffee or tea.
how to store Cornmeal Blueberry Muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Cornmeal Blueberry Muffins
- Do not overmix the batter to keep muffins tender.
- Use fresh or frozen blueberries without thawing too much to avoid blue streaks.
- Divide batter evenly for uniform bake times.
- Check muffins a minute or two before the time ends to avoid overbaking.
- Brush the tops with a little melted butter before adding streusel for better adhesion.
variation (if any)
You can add a tablespoon of honey for a different sweetness or swap lemon zest for orange zest. You can also use whole wheat pastry flour for part of the all-purpose flour for a denser texture.
FAQs
Q: Can I use regular blueberries instead of wild?
A: Yes. Regular blueberries work fine. Adjust baking time if berries are large.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free butter and a plant-based milk with a splash of lemon or vinegar to mimic buttermilk.
Q: How do I keep the muffins from sinking?
A: Do not overmix and bake at the right temperature. Also, measure baking powder carefully and avoid opening the oven early.
Q: Can I make the streusel ahead?
A: Yes. You can make the streusel a day ahead and keep it in the fridge.
Conclusion
Try this easy muffin for a quick breakfast or snack. For another clear recipe reference and tips, see Blueberry Cornmeal Muffins Recipe.