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Blueberry-Cornmeal Muffins

Recipe photo courtesy of Antonis Achilleos

Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.

Source: Martha Stewart Living, August 2003



Cook's Notes

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

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How would you rate this recipe?
  • 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

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