New This Month

Blueberry-Cornmeal Muffins


Our blueberry muffins are delicious first thing in the morning or as an afternoon pick-me-up.

  • Yield: Makes 12
Blueberry-Cornmeal Muffins

Photography: Antonis Achilleos

Source: Martha Stewart Living, August 2003


  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated orange zest
  • 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
  • 2 1/2 teaspoons coarse sanding sugar (optional)
  • Nonstick cooking spray


  1. Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.

  2. In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.

  3. Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

Cook's Notes

These muffins can be made up to one day ahead and stored in an airtight container at room temperature.

Reviews Add a comment

  • jamieellergmai
    2 SEP, 2015
    These are the best! Not too sweet. They are my dad's very favorite.
  • Solowd
    11 FEB, 2014
    These were excellent. I changed the recipe a little b/c I was looking for a gluten free option . I used 1 cup Garbanzo bean flour and half cup of all purpose GF flour. They came out great my little girls loved them . This recipe is a new regular in my kitchen.
  • sparkleghost
    20 JUL, 2012
    Deelish!! Made these from my Martha 2004 cookbook! Actually not sure if I used cornmeal or polenta, but whatever I used they were scrumptious!
  • abteach82
    16 JUL, 2011
    These muffins are so moist