Blueberry-Cornmeal Muffins

We love these muffins, and I make them fairly often. They are healthy, moist, and great.

I substitute one-third of the all-purpose flour with whole wheat, and use frozen wild blueberries when I don’t have fresh available. I also modified the recipe technique by topping each muffin with vanilla bean-infused turbinado sugar before putting them into the oven. If I don’t have orange zest readily available, I substitute vanilla extract.

This recipe was adapted from Martha Stewart Living.

Yield: 12 standard muffins

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated orange zest or 1 tsp vanilla extract, as desired
  • 1 1/4 cups low-fat buttermilk
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed (frozen blueberries can be substituted)
  • coarse sanding sugar, for topping
  • nonstick cooking spray
  1. Preheat oven to 400 degrees, with rack in center, preferably on convection.
  2. Lightly coat a standard muffin tin with cooking spray.
  3. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
  4. In a small bowl, whisk together buttermilk, egg yolks, butter, and vanilla extract, if using.
  5. Stir buttermilk mixture into flour mixture until just blended.
  6. In a mixing bowl, whisk the egg whites until just stiff.
  7. Gently fold whites and blueberries into the batter until just combined.
  8. Spoon batter into prepared muffin tin, filling each cup three-quarters full.
  9. Sprinkle the top of each muffin with coarse sanding sugar. (I use vanilla-bean infused turbinado sugar.)
  10. Bake muffins for about 15 minutes, or until a toothpick inserted in the comes out clean.
  11. Let muffins cool slightly, about 5 minutes, before turning out of tin. Serve.

Note: These muffins are best served warm from the oven. Muffins can be reheated in the microwave the next day (for about 20 seconds), or in a toaster oven.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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