Baking · English

Blueberry Cornmeal Muffins 

Blueberry cornmeal muffins
A little bit of crunchiness from the cornmeal, with the juices bursting out of fresh blueberries, and sprinkles of coarse sugar on top, make these beauties a bakery style muffin. 

Blueberry Cornmeal Muffins
They have an amazing taste, not too sweet though. Perfect with a cup of coffee in the morning. I love muffins, and blueberry muffins are my husband’s favorite. 

Try them warm out the oven with a little butter, and you will be in love with their flavor. 

And as I always say, “homemade is always better”. If you don’t have time to bake during the week, which most people don’t have, I highly recommend baking them over the weekend and freezing them. Usually muffins freeze pretty well. So at night time you take one from the freezer and the next day you have a homemade muffin for breakfast. 

And in my opinion, muffins are so easy to bake. Don’t be intimidated, try out this recipe, and let me know if it’s worth it to eat a homemade muffin versus the store bought ones. 

Have a great day everyone! 

Fabi 😘 

Ingredients: 

1 1/2 cup (180 grams) all purpose flour 

1/2 cup (70 grams) finely ground cornmeal 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

2 large eggs at room temperature 

3/4 cup (180 ml) buttermilk 

1/3 cup (80 ml) canola oil or coconut oil melted

3/4 cup (150 grams) sugar 

1 cup (170 grams) fresh blueberries (rinsed and pat dried with paper towel) 



Instructions: 

Preheat oven to 350F/180C. 

Line a muffin pan with paper liners or use a cooking spray 

In a large bowl add all dry ingredients (except sugar) and whisk. 


In a medium bowl, add eggs and lightly beat the eggs. 

Add oil, buttermilk, and sugar, and whisk. 

**my little helper is ready to whisk the ingredients 😉! 


Pour the wet mixture over the dry mixture and stir with a wooden spoon just until moistened. When it’s almost all combined and you still see traces of flour, add the blueberries and fold gently. Do not over mix. It will be thick! 


Place batter into prepared muffin pan only 3/4 of the way, and sprinkle with coarse sugar. 


Bake for 20-22 minutes or until golden brown. 

Let cool in the pan for 5 minutes, then remove to a cooling rack. 



Enjoy warm or room temperature with butter and a fresh cup of coffee ☕️. 

Blueberry Cornmeal Muffins
Blueberry Cornmeal Muffins
* If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊. 

Blueberry Cornmeal Muffins

  • Difficulty: easy
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Ingredients:

1 1/2 cup (180 grams) all purpose flour 

1/2 cup (70 grams) finely ground cornmeal 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

2 large eggs at room temperature 

3/4 cup (180 ml) buttermilk 

1/3 cup (80 ml) canola oil or coconut oil melted

3/4 cup (150 grams) sugar 

1 cup (170 grams) fresh blueberries (rinsed and pat dried with paper towel) 

Instructions: 

1. Preheat oven to 350F/180C. 

2. Line a muffin pan with paper liners or use a cooking spray 

3. In a large bowl add all dry ingredients (except sugar) and whisk. 

4. In a medium bowl, add eggs and lightly beat the eggs. 

5. Add oil, buttermilk, and sugar, and whisk. 

5. Pour the wet mixture over the dry mixture and stir with a wooden spoon just until moistened. When it’s almost all combined and you still see traces of flour, add the blueberries and fold gently. Do not over mix. The batter will be thick. 

6. Place batter into prepared muffin pan (3/4 of the way) and sprinkle with coarse sugar. 

7. Bake for 20-22 minutes or until golden brown. 

8. Let cool in the pan for 5 minutes, then remove to a cooling rack. 

9. Enjoy warm or room temperature with butter and a fresh cup of coffee.

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3 thoughts on “Blueberry Cornmeal Muffins 

  1. Thanks for stopping by. Actually I used 3/4 cup (150 grams) of sugar. It was a mistake in the recipe saying 1 cup sugar. If you look at the picture with ingredients, you will see a cup filled with sugar (3/4 of the way). The final result for me, was not too sweet. But if you prefer less sweet, try with 1/2 cup. And yes! You can also use butter. I suggest that you melt the butter and let it cool a little bit before mixing with the other ingredients.
    Thanks you so much for commenting! I already fixed it on the blog, the correct amount of sugar. Hope you try this recipe and please let me know if you like it! 😘

    Like

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