Blueberry Cornmeal Muffins are moist and rich muffins that can be enjoyed for your breakfast or as a snack with some coffee. These muffins have a hearty texture from cornmeal and bursting with moist blueberries with a lemony zing.
What is Cornmeal?
Cornmeal is a meal or flour which is derived from ground corn. It is slightly yellow in color and has different textures like coarse, medium, and fine.
Difference between cornmeal, cornflour, and cornstarch?
Cornmeal or corn flour is the flour obtained from corn. Cornmeal has coarse to medium textures and cornflour has a fine texture. Cornstarch is a grain starch made from the endosperm of corn. Cornstarch is generally used to thicken gravies and used as a slurry. If you like to read in detail, do read this post.
Ingredients used in Blueberry Cornmeal Muffins
As always I am using whole wheat flour or ata instead of all-purpose or plain flour or maida. If you do not want to use whole wheat flour you can replace it with plain flour.
The next main ingredient used is Cornmeal. My cornmeal has a medium-coarse texture. Cornmeal adds a nice crunchy and hearty texture to the muffins. It also makes the muffins quite filling and is perfect for breakfast.
Next, I have added Blueberry and lemon. Blueberry adds a nice moist texture to the muffins. The blueberry burst while baking and it creates little juice pockets. The result is nice delicious and moist muffins. Lemon gives a nice kick to the muffins and pairs well with blueberry.
Oil is used here as fat which keeps the muffins light. Baking powder is used as a leavening agent. Milk and eggs are the wet ingredients used in the recipe. Salt for taste and sugar for the necessary sweetness. I have also added a teaspoon of vanilla essence to mask off any egg smell. It is optional and can be skipped completely.
Shelf life of Blueberry Cornmeal muffins
These cornmeal muffins with blueberry stay good at room temperature for a couple of days. If you are in a warm or humid environment it is best to keep them refrigerated.
Can we freeze these muffins?
These blueberry muffins with cornmeal freeze well. Just let them cool completely. When required, defrost or microwave and you are ready to enjoy.
Fresh or Frozen Blueberries
One can use fresh or frozen blueberries in this recipe. I am using fresh blueberries. If using frozen do not defrost. Use it directly from frozen.
Recipe process of Whole Wheat Blueberry Cornmeal Muffins
These muffins do not require any special hand mixer or stand mixer. It is just mix and goes. So sieve all the dry ingredients in one bowl. Toss in the blueberries and lemon zest and give it a nice mix. Tossing the blueberries at this stage helps them coat with flour. This avoids the blueberries sinking in the batter.
In another bowl whisk the wet ingredients that are egg, milk, oil, and vanilla essence. Gently fold the wet ingredients into the dry and mix until all incorporated. Now scoop into the muffin cups and bake for 20-25 minutes in a preheated oven until done.
Few more such recipes
- Breakfast Spelt and Oats Muffins
- Eggless Gulkand Muffins
- Eggless Strawberry Banana Muffins
- Coconut Flour Orange poppy seeds muffins (Gluten Free)
- Whole Wheat Chocolate Avocado Banana Muffins
- Flourless Quinoa Vegetable Muffins
- Whole Wheat Butternut Squash and Apple Muffins
Blueberry Cornmeal Muffins
- 1 cup Whole Wheat Flour
- 1 cup 150 grams Cornmeal
- ½ Cup 125 grams Dermera Sugar or Dark Brown Sugar
- 3 teaspoons Baking powder
- ¼ teaspoon Salt
- Zest of 1 lemon Yellow part only
- 1 teaspoon Vanilla Essence
- 1 medium egg
- 1 cup milk ¼ Cup extra milk if required
- ¼ Cup Vegetable or any flavorless oil
- 1 cup 170 grams Fresh Blueberries
- Rinse the blueberries well and give it a nice pat to remove all the excess water1 cup 170 grams Fresh Blueberries
- Preheat the oven to 180 Deg C / 350 F.
- Either grease a muffin tin or line it with muffin liners.
- In a large bowl whisk in the egg.1 medium egg
- Add milk, oil, vanilla essence, and mix.1 teaspoon Vanilla Essence, 1 cup milk, ¼ Cup Vegetable or any flavorless oil
- In another bowl, sift in the whole wheat flour1 cup Whole Wheat Flour, 1 cup 150 grams Cornmeal, 3 teaspoons Baking powder, ¼ teaspoon Salt, ½ Cup 125 grams Dermera Sugar or Dark Brown Sugar
- Sift in the cornmeal, baking powder, and salt
- Add sugar and give a nice mix.
- Add the lemon zestZest of 1 lemon
- Add the blueberries1 cup 170 grams Fresh Blueberries
- Give them a nice mix so that the blueberries are evenly coated.
- Now fold in the wet mixture into the dry.
- Gently mix in everything.
- My muffin batter was a little on the dry side. Hence I added ¼ Cup extra milk into the batter. Add only if you feel the batter is thick.
- Scoop the mixture evenly into the muffin cups.
- Bake this in a preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool completely on a wire rack.
- Standard US Size Cups and Spoons Used.
- Sometimes some flour absorbs more or less liquid. If your batter is on the thicker side, add a little milk.
- Fresh or frozen Blueberries both can be used.
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