You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

  • Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

  • Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

Cook's Notes

These muffins are made moist by potassium-rich bananas. Keep a stash of ripe ones in your freezer so you can bake a batch anytime. Stone-ground cornmeal is full of beneficial folate, a form of folic acid, and adds a little natural sweetness to these muffins.

Reviews (1)

20 Ratings
  • 5 star values: 3
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I followed this recipe to the letter, although taste was good the texture was very dough-like.