Best Blueberry Cornmeal Muffins
This is the best blueberry cornmeal muffin recipe: perfectly moist, sweet and loaded with blueberries. The crumb has soft texture, and the cornmeal adds a lovely sweet flavor. They're freezer friendly, too!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 c. all purpose flour
- 3/4 c. cornmeal
- 1/2 tsp . baking soda
- 2 tsp . baking powder
- a pinch salt
- 3/4 c. sugar
- 1/2 c. oil
- 1/4 c. whole milk yogurt (not greek)
- 1/4 c. whole milk
- 1 egg
- 1 cup blueberries
Instructions
- 1
Preheat your oven to 400 F. Line a 12 cup muffin tin with paper cups.
- 2
In a large bowl whisk together the dry ingredients; flour, cornmeal, baking soda, baking powder, and a pinch of salt.
- 3
In another bowl mix together the wet ingredients; sugar (yes, sugar is dry but mixing it with the egg and other ingredients helps to break down the sugar crystals), oil, yogurt, milk and egg.
- 4
Combine the dry and wet ingredients. DO NOT over mix or else you will have tough muffins.
- 5
Gently fold in the blueberries.
- 6
Spoon the batter into your muffin cups, about 3/4 full. You should be able to get 12-14 muffins.
- 7
Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
- 8
Cool for 15 minutes inside the tin. Then transfer to a wire rack to finish cooling.