Blueberry Cornmeal Muffins

For years, I kept a cobbler recipe taped to my kitchen cabinet door that I used as a base for multiple quick breads. I lost it in two moves and just remembered some measurements vaguely. This recipe is the one! I didn’t bother with muffin cups, just made it in a pan. Some slight differences: 1 C white whole wheat, 3/4 C cornmeal, buttermilk (actually kefir) instead of milk, half baking powder and half soda, and soaking cornmeal in the milk and egg for 15 – 20 minutes before mixing. It seems like a lot of changes, but it isn’t really. For cobbler, just put the fruit on the bottom. Good for pancakes, shortbread bread for strawberries, and all kinds of other fruits in the batter. YUM.

I really like this recipe and have been using for years. As others have noted, it does allow for a bit of flexibility (although as written has always worked well for me too). Most recently, I did the following and they were perfect: -soaked cornmeal in the milk while warming up oven/ preparing other ingredients (approx 15 min), added egg and veg oil (no butter) to milk mixture before mixing wet with combined dry ingredients – used 1/2 cup of whole wheat flour and rest (3/4 cup) white – extra 1/2 cup of blueberries – baked at 10 min 375* (note that type of pan makes a difference and nonstick/dark pans cook quicker than light), then dropped to 350* for another approx 15 min til golden brown on edges and toothpick inserted came out clean Absolutely tender and perfect. The oil gave a lighter texture to the muffins and we ate almost the whole tray in one sitting.

Great recipe for breakfast or brunch! Some muffin recipes taste like cake, not this one and only 180 calories each. I used almond milk instead of whole milk and added extra fresh raspberries. I would make this recipe again.

Blueberry Cornmeal Muffins by Shelley Albeluhn. Light & delicious. Dbl recipe: decreased butter to 2/3c & sugar to 3/4c; 2c blues is perfect.

As some previous reviewers, I used 1/4 c of cooking oil & 1/4 c of applesauce plus 1 tsp of vanilla with 1 c more of blueberries. It could do with a bit more brown sugar. I too, had the cupcake paper stick to the muffin. Other than those minor things, I really like the taste & texture. Easy to make.

These had a very good flavor, but I used frozen blueberries and they were too wet. It made the muffins fall apart. Didn’t affect the flavor, but they were messy to eat. Also, I wanted to give some to a neighbor and I had to choose from the few that stayed together. I would make again, but probably stick with fresh berries.

Made as directed with fresh berries. Only used half the butter though. Good texture and just the right amount of sweetnes. Hubs are 3 in one sitying! So I’d say they are a hit.

This is our favorite blueberry muffins recipe! We swap 1/4 cup canola oil for half of the melted butter and often reduce sugar, but I almost always reduce sugar when I bake. This is fine with frozen berries if you thaw them out and drain the juice before adding them in. I love baking with cornmeal. Thanks for this great recipe!

I made these with my 10 year old son. For some reason a lot of butter was pooled underneath the wrappers in the muffin tins. I enjoyed the texture, but my son didn’t care for them (he’s not the most adventurous eater).

Way too much baking powder. They are moist and otherwise good, but the taste of the baking soda is noticeable.

Half the butter and used frozen blueberries. Added 1/2 batter, top blueberries last cover with some batter then bake.

made as directed

I made it the way it was written except I was using fresh blueberry. It was perfectly sweetened and so moist.

I made this with fresh blueberries instead of frozen and they were wonderful. My fussy eight year old granddaughter couldn’t get enough.

I used whole wheat flower and added 1/4 cup flaxseed to make it healthier. I also used almond milk instead of regular milk and added fresh corn. Muffins were fluffy and moist. I liked them alot, my boyfriend did not like them because he was expecting them to be sweeter like blueberry Muffins. Maybe next time I’ll add more sugar to appease him, but I like them the way they are

good

I just ate one of the freshly baked blueberry muffins and, wow! I closely followed the recipe but replaced the white flour with whole wheat, added a lemon’s worth of fresh lemon zest, and added a second cup of blueberries. Moist and just sweet enough. The lemon zest did it’s job so I highly recommend. I baked according to the recipe; the muffins were firm to the tough when I took them out of the oven and only slightly darker (burnt umber??) due to the whole wheat flour.

So amazing. The only change I made was to add some lemon zest but these will be great even without it. Sweet without going overboard, moist, rich, just perfect when the berries burst in your mouth. Bake time and temperature were spot on as well.

I added strawberries instead of blueberries. They were good but I think they would have been better with blueberries. Bake for 25 minutes.

These are great and always disappear fast. I am going to try reducing the butter. I usually increase the cooking time a bit.

I added another cup of blueberries and will definitely make again!