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.
Best Blueberry Cornmeal Muffins
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
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.
Keywords: blueberry, muffins, recipe, how to, easy, simple, best, quick breads, baked, cornmeal
Alexandra Vatcher-Evans says
Hello! These look amazing!
I wanted to ask if you had ever tried them, or knew of a solution for using a non-dairy milk?
I would perhaps like to try a coconut yogurt and milk?
I’ve never made these with non-dairy milk or coconut yogurt. But I don’t see the harm in trying! Keep me posted on how it goes! x
I just baked some of these muffins and tasted one, warm. So delicious! I used a whole grain cornmeal, made from roasted corn, but I am certain any whole grain cornmeal would work as well in the recipe. I like the slight “crunch” of whole grain cornmeal. The muffins are light and just sweet enough. I used large frozen blueberries, and that worked very well. I usually change and tinker with recipes, but these muffins were great baked “as is.” A keeper recipe!
Hello Elizabeth! Thank you so much for your feedback! I have to say, this is one of my ALL TIME favorite recipes. There’s just something about the combination of sweet cornmeal and blueberries that are a match made in heaven. And I know what you mean about tinkering with recipes- story of my life! x :)
Ok–muffins done and they are fabulous! Exactly perfect!
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
Kelly @ Inspired Edibles 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!
Angie@Angie's Recipes says
These muffins look wonderful!
Thank you so much! Enjoy the recipe :)