Cornmeal Blueberry Muffins

Name: Cornmeal Blueberry Muffins
Prep time: 20 min
Cook time: 14 min
Total time: 45 min
Yield: 18
Ingredients: 2 cups all-purpose flour; ½ cup cornmeal; 2½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup granulated sugar; 5 tablespoons unsalted butter, melted and cooled; ¼ cup canola oil; 1 cup buttermilk; 1½ teaspoons vanilla extract; 2 cups fresh or thawed frozen blueberries; Finely grated zest of 2 medium lemons; 2 tablespoons unsalted butter, melted; ¼ cup brown sugar, packed; ½ teaspoon ground cinnamon

Recipe GLPRd90e136fe1a1dd

Breakfast

45 min

217 cal

Servings: 18

Oven

SNAP eligible

Golden muffins studded with fresh or frozen blueberries and topped with a sweet cinnamon streusel. Cornmeal adds a subtle texture and slight sweetness, while buttermilk keeps the crumb tender. Perfect for breakfast or brunch.

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Ingredients

2 cups all-purpose flour

½ cup cornmeal

2½ teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup granulated sugar

5 tablespoons unsalted butter, melted and cooled

¼ cup canola oil

1 cup buttermilk

1½ teaspoons vanilla extract

2 cups fresh or thawed frozen blueberries

Finely grated zest of 2 medium lemons

2 tablespoons unsalted butter, melted

¼ cup brown sugar, packed

½ teaspoon ground cinnamon

Directions

Preheat your oven to 420°F. Line a muffin tin with paper liners or lightly grease 18 muffin cups.
Prepare the streusel topping by combining 2 tablespoons melted butter, ¼ cup packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt in a small bowl. Use a fork to toss and break up the mixture until it resembles pea-sized crumbles. Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a medium bowl, whisk the eggs and sugar together until the mixture becomes smooth and glossy. Slowly whisk in the melted and cooled butter and canola oil until fully combined, then whisk in the buttermilk and vanilla extract until smooth.
Pour the egg mixture into the dry ingredients and gently fold together using a large spatula until just moistened—do not overmix. The batter should have visible lumps. Fold in half of the blueberries and the lemon zest.
Divide the batter evenly among the 18 muffin cups, filling each about two-thirds full. Top each muffin with some of the remaining blueberries.
Generously sprinkle the streusel topping over each muffin. Bake for 13 to 15 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. The tops should be golden brown.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

This recipe hits the sweet spot for a Charlotte baker: cornmeal is a Southern staple available at any major chain, blueberries are in-season and affordable spring through summer, and every ingredient is standard—no special trips required. At roughly 75 cents per muffin, the cost is reasonable for a make-ahead breakfast or snack that reheats perfectly. The stated 45 minutes is honest for mixing and baking, though you'll want 10 extra minutes to cool. The real drawback is that 18 muffins is overkill for most weeknights unless you're prepping for the week—this is more a weekend project than a quick dinner-crowd solution.