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Blueberry Cornmeal Muffins arranged on a white plate with some blueberries scattered around

Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins are a perfect breakfast or snack option, with a hearty texture from cornmeal and bursting with moist blueberries with a lemony zing.

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup 150 grams Cornmeal
  • ½ Cup 125 grams Dermera Sugar or Dark Brown Sugar
  • 3 teaspoon 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

Instructions

  • Rinse the blueberries well and give it a nice pat to remove all the excess water
    1 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
    Wet Ingredients
  • In another bowl, sift in the whole wheat flour
    1 cup Whole Wheat Flour, 1 cup 150 grams Cornmeal, 3 teaspoon Baking powder, ¼ teaspoon Salt, ½ Cup 125 grams Dermera Sugar or Dark Brown Sugar
    Flour
  • Sift in the cornmeal, baking powder, and salt
  • Add sugar and give a nice mix.
  • Add the lemon zest
    Zest of 1 lemon
    Adding of lemon Zest in flour
  • Add the blueberries
    1 cup 170 grams Fresh Blueberries
    Adding of blueberries in flour
  • Give them a nice mix so that the blueberries are evenly coated.
    Mixing of Blueberry and Lemon Zest in flour
  • Now fold in the wet mixture into the dry.
  • Gently mix in everything.
    Blueberry Cornmeal Muffin Batter
  • 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.
    Blueberry Cornmeal Muffin Batter
  • Scoop the mixture evenly into the muffin cups.
    Adding of Batter in muffin cases
  • 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.
    Whole Wheat Blueberry Cornmeal Lemon Muffins in a muffin tray
  • Enjoy

Notes

  • 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.