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Blueberry-Orange Cornmeal Muffins

Combine blueberries with nutty cornmeal, then add a sunny burst of orange for a wholesome treat that's perfect for breakfast or as a snack. Tangy, creamy low-fat yogurt provides moisture and helps leaven and tenderize baked goods.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Blueberry-Orange Cornmeal Muffins

Photography: Scheimpflug Digital

Source: Everyday Food, January/February 2012


  • 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
  • 1 cup fine yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup low-fat plain yogurt
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
  • 1 1/4 cups blueberries (7 ounces)
  • 1/3 cup confectioners' sugar


  1. Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).

  2. In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.

  3. Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving.

Cook's Note

Store muffins in an airtight container, up to 2 days.

Fancy Wraps: These free-standing paper molds make treats look like they are from a bakery (find them at New York Cake and Baking Distributor). Regular liners work, too.

Reviews (9)

  • jaejae1 6 Feb, 2015

    This recipe definitely needed some tweaking. I would add at least one egg if not two yolks and a little more yogurt. The taste is pretty good. Next time I'll do the tweaking!

  • lil-mary 25 Aug, 2012

    I used regular yogurt, not greek- exactly as directed and this batter was really dry - too dry to fold in the blueberries. I made it work by adding a little leftover oj to the batter, but I'd appreciate an updated recipe from Sarah Carey and staff....seems like they made a typo or didn't re-test this one. There wasn't sufficient leavening thus the muffins were too dense.

  • camamaof4 10 Jul, 2012

    This batter was a ball of clay and was very dry so I added 2 eggs and 1/4 c. milk to the recipe. Afterwards the batter looked moist and I was able to fold in the blueberries.

  • neoknits 3 Jun, 2012

    I followed the recipe without substitutions (except for leaving off the glaze) and the batter was definitely a bit on the dry side. They still baked up fairly moist though and are pretty tasty. I would add an egg next time and maybe a little more yogurt.

  • half7pint 8 Mar, 2012

    I am not big on baking but figured this recipe looked easy enough but I was wrong. I used greek yogurt but like the other review it would not have been enough moisture to make a batter. The ingredients did not mix together at all. I had to add 2 eggs and about a cup of milk to get the consistency of a batter. Also a little more sugar would have made the muffins taste a little sweeter. Overall a very disappointing recipe!!

  • lindseylinae 15 Feb, 2012

    i made this with butter milk instead of yogurt and clemintines instead of oranges. i thought it is delish! i have eaten two!!!

  • Michelle451 22 Jan, 2012

    Sure wish I'd checked these comments before I made these! I used greek yogurt and then added an egg to get it to thin down. They're in the oven now. Hopefully they taste okay??
    Honestly though, there's not that much liquid difference between my regular plain yogurt and the greek yogurt I used so I don't know about this recipe. We'll see!

  • ecbbear 18 Jan, 2012

    I agree. Don't use greek yogurt. There was not enough moisture and I had to keep adding milk to get the batter to actually be batter and not sand. After I got the consistancy correct, it made exactly 12 muffins and they tasted pretty good. I will try again with just regular plain yogurt. The orange added a wonderful touch. I almost didn't make the glaze, but I'm glad I did. It added nicely to the taste.

  • fdr1968 16 Jan, 2012

    NOTE: Do not use Greek yogurt!

    My first try with Greek yogurt resulted in muffins that were more like a dry crumbcake. On the second attempt they were divine! I did not cook them for the whole suggested cooking time as they started to burn. The orange zest really gave these muffins a nice zing. Next time I might try it with lemon zest and lemon juice for a change.

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