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Blueberry Cornmeal Muffins


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Rate this recipe 4.5/5 (37 Votes)


  • 1 1/2 cup flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange zest
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries


Servings 12


Step 1

Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. In a medium bowl, whisk the buttermilk, eggs, and oil until well blended. Add the buttermilk mixture to the dry ingredients and stir just until the batter is blended. Use a flexible spatula to gently fold in the blueberries.

Divide the batter among the muffin cups. Bake the muffins for 15 minutes or until the tops are golden and a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

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