blueberry cornmeal muffins

blueberry muffins, muffin tray

Is there something you really like to eat, but have yet to find the ultimate recipe?

That’s how I felt about blueberry muffins. I had been on a quest to find the ultimate recipe and failed. I tried muffins with almond flour, wheat flour, with butter, without butter, olive oil etc. etc. Every recipe tasted like flavorless white cake with a bunch of berries thrown in. I was looking for something hearty, not cake-like.

So I began to experiment with cornmeal. I like corn muffins, how bad could it be?

blueberries, measuring spoons, cornmeal, eggs

I was pleasantly surprised I must say… The muffins were moist, but not sticky. They were sweet, but not too sweet. The crumb had good texture, but was not dense. The cornmeal added a lovely, sweet flavor which was a nice compliment to the berries. I think I was onto something!

blueberry muffins, white cake stand

But wait, it gets better-  these little guys are freezer friendly. You can freeze them already baked or you can freeze the batter itself. To do that, just line a muffin tin with paper cups, pour in the batter and pop the whole thing into the freezer. When they’re frozen you can store them in zip loc bags. To bake, place the muffin cups back in a tin and bake straight from frozen (cool, isn’t it?) I’ve done this several times and it works like a charm.

blueberry cornmeal muffins

muffin cups, blue stripe

These blueberry cornmeal muffins are my ultimate ‘go to’ recipe. I’ve made them a hundred times and the flavor is excellent. I’m still on the hunt for the ultimate traditional blueberry muffin, but if I never find it I can rest happily.

What is your favorite muffin recipe?

blueberry cornmeal muffins
Serves: 12 muffins
  • 1 c. all purpose flour
  • ¾ c. cornmeal
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • pinch of salt
  • ¾ c. sugar
  • ½ c. oil
  • ¼ c. whole milk yogurt (not greek)
  • ¼ c. whole milk
  • 1 egg
  • 1 cup blueberries
  1. Preheat your oven to 400 F. Line a 12 cup muffin tin with paper cups.
  2. In a large bowl whisk together the dry ingredients; flour, cornmeal, baking soda, baking powder, and a pinch of salt.
  3. In another bowl mix together the wet ingredients; sugar (yes, sugar is dry but mixing it with the egg and other ingredients helps to break down the sugar crystals), oil, yogurt, milk and egg.
  4. Combine the dry and wet ingredients. DO NOT over mix or else you will have tough muffins.
  5. Gently fold in the blueberries.
  6. Spoon the batter into your muffin cups, about ¾ full. You should be able to get 12-14 muffins.
  7. Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
  8. Cool for 15 minutes inside the tin. Then transfer to a wire rack to finish cooling.
* Use fresh or frozen blueberries. * Muffins will keep for about 3 days. * You can freeze already baked muffins or the batter itself for up to 3 months.

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  1. says

    Such a feast for the eyes… really lovely photos Emilie with nice diversity too – it makes for a great viewing experience. I like the idea of cornmeal in muffins – I tend to use it more in savoury dishes but why not in sweet muffins – mmm… wonderful!

  2. Viv says

    Hi Emelie! Am trying out this recipe from your site–the cornmeal blueberry muffins. They look great and I am sure they will be great–they are in the oven now. But I just wanted to tell you this recipe is more like 18 muffins not twelve! Luckily I had another muffin pan! Thanks for the very lovely recipes, I will enjoy trying many of them! Vivian

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