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Blueberry-Cornmeal Muffins

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

  • yield: Makes 12
Photography: Antonis Achilleos




  • 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


Recipe also appeared in Annual Recipes 2004


  1. Step 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. Step 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. Step 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.

Martha Stewart Living, August 2003



Reviews (3)

  • 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