Photo of Blueberry-corn muffins by WW

Blueberry-corn muffins

Points® value
Total Time
25 min
10 min
15 min
Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder colour contrast between batter and berries without changing the flavour or texture of the muffins. To get a jump-start on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here—raspberries, cranberries, or quartered strawberries are all terrific options.


All-purpose flour

1½ cup(s)

Uncooked unenriched white cornmeal

½ cup(s)


6 tbsp(s)

Baking powder

1½ tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)


1½ cup(s), or frozen

1% low-fat buttermilk

1 cup(s)

Canola oil

3 tbsp(s)

Raw egg

1 large

Lemon zest

1 tbsp(s), (about 2 lemons)


  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
  3. Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 – 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm.
  4. Yields 1 muffin per serving.


Up to several hours ahead, prepare the buttermilk mixture and refrigerate. Prepare the flour mixture (leave out the berries) and set aside at room temperature. Just before baking, add the blueberries to the flour mixture, then proceed as directed in the recipe.