Blueberry-Cornmeal Muffins Recipe

Name: Blueberry-Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, melted; 1 ½ cups all-purpose flour; ½ cup fine ground cornmeal; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ teaspoon nutmeg; ⅔ cup firmly packed light brown sugar; 2 large eggs; 1 cup whole milk; 1 cup blueberries; 2 tablespoons sugar; 1 teaspoon cinnamon

Servings: persons

6 tablespoons unsalted butter, melted
1 ½ cups all-purpose flour
½ cup fine ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
⅔ cup firmly packed light brown sugar
2 large eggs
1 cup whole milk
1 cup blueberries
2 tablespoons sugar
1 teaspoon cinnamon

1
Preheat oven to 350F Spray or line 12 standard muffin pan.
2
In a bowl, stir together flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar.
3
Set aside.
4
By hand or mixer: In a large bowl, whisk the eggs until blended.
5
Whisk the milk and butter.
6
Add the dry ingredients and stir with a rubber spatula just until moistened.
7
Do not overmix.
8
Fold in berries.
9
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
10
Combine the topping ingredients and sprinkle the cinnamon mixture evenly over the tops.
11
Bake until a toothpick inserted into the center comes out clean, 15-20 minutes.
12
Transfer to wire rack and let cool in pan for 2 minutes, then turn out onto the rack.
13
Stir in airtight container at room temperature for 2 days.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons unsalted butter, melted, 1 ½ cups all-purpose flour, ½ cup fine ground cornmeal, 2 teaspoons baking powder, and more.

Yes, Blueberry-Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Cornmeal Muffins

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