Rating: 3.18 stars
131 Ratings
  • 5 star values: 19
  • 4 star values: 27
  • 3 star values: 50
  • 2 star values: 28
  • 1 star values: 7

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

Martha Stewart Living, August 2003

Gallery

Credit: Antonis Achilleos

Recipe Summary test

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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Reviews (3)

131 Ratings
  • 5 star values: 19
  • 4 star values: 27
  • 3 star values: 50
  • 2 star values: 28
  • 1 star values: 7
Rating: 5 stars
09/02/2015
These are the best! Not too sweet. They are my dad's very favorite.
Rating: Unrated
02/11/2014
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.
Rating: Unrated
07/20/2012
Deelish!! Made these from my Martha 2004 cookbook! Actually not sure if I used cornmeal or polenta, but whatever I used they were scrumptious!
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