These cornmeal blueberry muffins are traditional blueberry muffins with an added texture of cornmeal. Topped with streusel and glaze.
- 2 cups fresh or thawed frozen wild blueberries (see note)
- 1 cup sugar
- 2 eggs
- 1/2 cup cornmeal
- 2 cups all purpose flour
- 2 1/2 tsps baking powder
- 1 tsp salt
- 5 tbls. unsalted butter, melted and cooled
- 1/4 cup canola oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- finely grated zest of two medium lemon
- 1/4 cup brown sugar
- 1/3 cup flour
- 1/2 tsp ground cinnamon
- 2 Tbls melted butter
- Preheat oven to 425. Make the streusel topping by combining the last four ingredients. Toss with a fork until they come together into pea size chunks. Put aside.
- Whisk the cornmeal, flour, the baking powder and the salt together in a large bowl. Set aside.
- Whisk the sugar with the two eggs together in a medium bowl until smooth and glossy. Slowly whisk in the butter and oil until combined. Then whisk in the buttermilk and vanilla until combined.
- Using a large spatula fold the egg mixture, half of the blueberries, and the lemon zest into the flour mixture until just moistened. DO NOT OVERMIX. You want there to be lumps in the batter. Divide the batter equally in the muffin tins. Spoon the remaining blueberries on top of the muffins.
- Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.
If you want an extra fancy touch, make a lemon glaze with the juice of 1 lemon and 1 cup of powdered sugar. Pour the mixture into a ziplock bag, snip the corner, and make diagonal zig zags across the tops! If using frozen blueberries, be sure to thaw them first by running them under warm water in a colander until the water runs clear. Then spread two or three paper towels on a baking sheet and pour on the towels and shake around to absorb the moisture.
- Category: Breakfast
- Cuisine: American
- Calories: 214
Keywords: blueberry muffin, cornmeal muffins, cornmeal blueberry muffins