This is the best blueberry cornmeal muffin recipe: perfectly moist, not-too-sweet and loaded with blueberries. The crumb has a soft texture, and the cornmeal adds a lovely sweet flavor. They’re freezer friendly, too!
For years, I’d been searching for the best blueberry muffin recipe. I tried blueberry muffins with almond flour, wheat flour, with butter, without butter, olive oil etc. (and failed, miserably). Who knew it would be so hard? Every recipe tasted like flavorless white cake with a bunch of berries thrown in! I was looking for something hearty, not cake-like, yet full of flavor. So, I began to experiment with cornmeal.
To my surprise, blueberry cornmeal muffins were moist, but not sticky. They were sweet, but not too sweet. The crumb texture was soft, but held together. And I LOVED the cornmeal. It was the perfect complement to the berries! What great flavor. This is the only blueberry muffin recipe I make now.
Ingredients You Will Need:
- All purpose flour
- Baking soda
- Baking powder
- Fine sea salt
- Whole milk yogurt (not Greek)
- Whole milk
- Fresh blueberries
- Use fresh or frozen blueberries. If using frozen, there’s no need to defrost the berries first. They go straight cold. Also, frozen blueberries will most likely stain the batter a purplish hue. However, the color will not effect the taste.
- Freeze it! Once completely cool, wrap baked muffins in plastic wrap and freeze up to 2 months. Alternatively, freeze the batter itself: just line a muffin tin with paper cups, pour in the batter, and pop the tin into the freezer. When the batter is frozen, remove the cups and store in zip loc bags. To bake, place the muffin cups back in a tin and bake straight from frozen.
- Swap it out. Feel free to use fresh raspberries or blackberries instead of blueberries.
This is the best blueberry cornmeal muffin recipe: perfectly moist, sweet and loaded with blueberries. The crumb has soft texture, and the cornmeal adds a lovely sweet flavor. They’re freezer friendly, too!
- 1 c. all purpose flour
- 3/4 c. cornmeal
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- pinch of salt
- 3/4 c. sugar
- 1/2 c. oil
- 1/4 c. whole milk yogurt (not greek)
- 1/4 c. whole milk
- 1 egg
- 1 cup blueberries
- Preheat your oven to 400 F. Line a 12 cup muffin tin with paper cups.
- In a large bowl whisk together the dry ingredients; flour, cornmeal, baking soda, baking powder, and a pinch of salt.
- 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.
- Combine the dry and wet ingredients. DO NOT over mix or else you will have tough muffins.
- Gently fold in the blueberries.
- Spoon the batter into your muffin cups, about 3/4 full. You should be able to get 12-14 muffins.
- Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
- 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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