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The Best Blueberry Cornmeal Muffin

by Amna Munir
Published: Last Updated on 140 views
The Best Blueberry Cornmeal Muffin

Hey there, muffin fans! Are you trying to find a new recipe? This blueberry cornmeal muffin will fulfill your hunger, so stop searching now. These muffins have a somewhat crunchy outside and a soft, moist middle because they are baked with a blend of cornmeal as well as flour.

Let’s start by gathering all the necessary ingredients. One cup including all flour, one cup of cornmeal, one cup of milk, two eggs, one cup of fresh blueberries, half a cup of sugar, one teaspoon of baking powder, one teaspoon of salt, as well as half a cup of vegetable oil require.

Once you have everything you need, this is the time to begin cooking. Set a muffin tin in the oven and preheat it to 375 degrees Fahrenheit.

The flour, cornmeal, sugars, baking powder, and salt should all thoroughly blend in a large mixing bowl. The vegetable oil, buttermilk, as well as eggs, should thoroughly blend in a separate bowl.

After that, add the wet ingredients to the dry ones as well as whisk just enough to mix the mixture. Avoid overmixing the mixture to avoid making tough muffins. Fold the blueberries in slowly.

Fill each muffin cup with approximately two-thirds of the batter. A toothpick placed into the base of a muffin may come out clean after baking for 18 to 20 minutes.

When your muffins are done baking, let them cool for a few minutes in the pan before moving them to a cooling rack to finish cooling.

These muffins made with blueberries and cornmeal are great for breakfast, brunch, and a sweet snack any time of day. These are also excellent for putting in lunch boxes as well as carrying around.

Easily add some other ingredients, like lemon zest as well as chopped almonds, into the batter to shake things up. You might also experiment with using several berry varieties, such as raspberries as well as blackberries.

Okay, guys, that’s it! A mouthwatering as well as simple recipe of blueberry cornmeal muffins will quickly become a family favorite.

Blueberry Cornmeal Muffin Recipe


  • 2 large eggs
  • 1/2 cup of milk
  • 1/2 teaspoon of salt
  • 1 cup of all-purpose flour
  • 1 cup of fresh blueberries
  • 1/2 cup of yellow cornmeal
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 cup of unsalted butter, melted as well as cool


  • Set the oven’s temperature to 375°F (190°C). A 12-cup muffin tray should be oiled as well as filled with paper liners
  • Combine the flour, cornmeal, sugars, baking soda, as well as salt in a big bowl
  • Mix the milk, softened butter, as well as eggs together thoroughly in another basin
  • Just combine the dry components with the addition of the wet ingredients
  • Gently fold the blueberries as well as fill each cup in the muffin tin about two-thirds full with the batter
  • When a toothpick is put in the middle of a muffin, it should come out clean after 18 to 20 minutes of baking
  • The muffins should cool inside the pan for five minutes before moving to a wire rack to finish cooling
  • The blueberry cornmeal muffin can serve warm as well as at room temperature. Enjoy

Blueberry Cornmeal Muffin Storage

Before storing your muffins, it is really important to let the blueberry cornmeal muffin cool fully. By doing this, any extra moisture would not be stored in the container as well end up making the muffins soggy.

You have a few storing options when your muffins have cooled. You can keep them at room temperature inside an airtight container if you are planning on eating them in just a day or two. Just be careful to maintain them away from high temperatures as well as strong sunlight.

It is preferable to freeze muffins when you need to keep them for more than a few days. This can be accomplished by carefully wrapping each muffin in plastic wrap before putting it in a freezer bag or other airtight container. These should last for a few months in the freezer.

Just defrost your frozen muffins in the refrigerator overnight as well as at room temperature for just a few hours before eating. To restore them to their fresh baked texture instead, warm them for a short while in the microwave or the oven.

I hope this is useful. If you need more questions, please let me know.


However, based on my lots of experience with cooking as well as recipes, I can guarantee those blueberry cornmeal muffins are indeed a tasty treat that is ideal for breakfast, brunch, or simply as a snack at any time of the day.

Sweet blueberries and robust cornmeal combine to produce a taste and texture that is both unique as well as pleasant to the palate. Moreover, muffins are simple to prepare which means they can be eaten right straight from the oven as well as warmed up later for a quick as well as delectable snack.

Consequently, if you love muffins and are searching for a new recipe to try, I highly suggest making blueberry cornmeal muffins. Your family and friends will be appreciative of you.

Along with this, Corn bran, a nutritious food, create from the corn kernel’s hard shell. Corn bran cereal does have a high fiber content as well.


Can I substitute another kind of flour for the cornmeal?

Although the recipe is blueberry cornmeal muffins, you can try making the muffin using other types of flour as well as flour blends. You must do some study as well as practice to discover the perfect blend because this may impact the muffins’ taste as well as their texture.

Is it possible to make these muffins gluten-free or vegan?

Sure, you may change the recipe to make it gluten-free or vegan. To achieve the same texture and flavor, you can replace the eggs, butter, as well as flour with a variety of ingredients. For the greatest outcomes, just make sure you do your investigation and keep to a did-try recipe.

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