These Blueberry Cornmeal Muffins are easy to make with fresh or frozen blueberries. They’re free from nuts and can be made dairy free too.

We’ve been enjoying these muffins so much that I wanted to share the recipe in a quick post. Baking has always been a good form of therapy and has helped occupy tiny hands during this time.

Flour and eggs are a bit scarce so I’m using them in limited doses these days.  Cornmeal and blueberries are a classic combination. I love the rustic flavor that cornmeal adds to these muffins.

They’ve become a favorite in our house and these muffins smell wonderful fresh out of the oven.

I hope you all are staying safe and healthy. Sending everyone love.

If you make these muffins, tag me @myberkeleykitchen on Instagram or leave a comment below. I love seeing your creations. I hope you enjoy them as much as we love eating them.

For other blueberry inspired recipes, check out my recipes for blueberry almond muffins,  baked blueberry oatmeal and blueberry cardamom sauce. 

Blueberry Cornmeal Muffins 

Free from; tree nuts, peanut, sesame, coconut.  *Dairy free option

Makes 12 muffins

Recipe adapted from: Williams Sonoma “Blueberry Cornmeal Muffins”

Ingredients:

• 1 1/2 cup all purpose flour plus extra to toss blueberries
• 1/2 cup yellow cornmeal
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup turbinado sugar plus 1-2 tablespoon for top (or any sugar of choice).
• 1/3 cup olive or avocado oil
• 2 eggs
• 1 cup buttermilk or (1 cup plant based milk + 1 tablespoon apple cider vinegar) for *dairy free option.
• 1 teaspoon vanilla
• zest from 1 lemon
• 3/4 cup blueberry + 1-2 tablespoons for muffin tops

Preheat oven to 400 degrees.  Add sugar into a small bowl. Using a microplane, zest lemon into sugar. Mix sugar and lemon together with your hands until fragrant and well combined.Set aside. 

In a medium bowl, whisk dry ingredients; flour, cornmeal, baking powder, baking soda and salt.

Whisk wet ingredients in a bowl or large measuring cup; olive oil, eggs, buttermilk and vanilla. Whisk in lemon/sugar mixture until well combined.

Using a silicone spatula, mix wet ingredients into dry ingredients.

If using frozen blueberries, take out of freezer now. Toss and coat with about 1 tablespoon of flour. Stir in blueberries. Do not overmix.

Use an ice cream scoop or a spoon to fill each muffin about 3/4 cup full. Add a few blueberries on top, about 1-2 tablespoons. Sprinkle turbinado sugar on top of batter for crunch.

Bake for 15-18 minutes or until golden and toothpick inserted in middle comes out clean . Let cool in pan for 2 minutes and remove to cool on baking tray.

Notes:

• Use yellow cornmeal ( used for making cornbread) not corn flour for this recipe. Corn flour is finely ground and may work but will alter the texture and possibly the consistency.

• Muffins will stay fresh for 1-2 days covered at room temperature or freeze up to 3 months.
• If using frozen blueberries; remove from freezer and toss with flour right before adding to the mixture. If defrosted, blueberries will become mushy and soft. Frozen blueberries will bleed a bit when cooked but the look doesn’t bother me.
• Tossing blueberries with flour will keep them from sinking.