Blueberry-Cornmeal Muffins

Blueberry-Cornmeal Muffins
Photo: Antonis Achilleos

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


  • 1 ½ cups all-purpose flour

  • ¾ cup cornmeal

  • ½ cup granulated sugar

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 2 teaspoons finely grated orange zest

  • 1 ¼ cups low-fat buttermilk, plus about 2 tablespoons for tops

  • 2 large eggs, separated

  • 2 tablespoons unsalted butter, melted

  • 1 ½ cups blueberries (about ½ pound), picked over and rinsed

  • 2 ½ 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.

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