Blueberry-Corn Muffins

Total Time
25 min
10 min
15 min
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.


all-purpose flour

1½ cup(s)

uncooked unenriched white cornmeal

½ cup(s)


6 Tbsp

baking powder

1½ tsp

baking soda

½ tsp

table salt

¼ tsp

fresh blueberries

1½ cup(s), or frozen

low-fat buttermilk

1 cup(s)

canola oil

3 Tbsp


1 large

lemon zest

1 Tbsp, (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. Yields 1 muffin per serving.


Just before baking, add the blueberries to the flour mixture, then proceed as directed in the recipe.

A happier, healthier you starts here