Cornberry Muffins













Welcome! Welcome!

I happen to make these on rainy day. For that reason, I’m going to tell you that these are best eaten on a rainy day. They are also best eaten roughly 5 minutes after you’ve pulled them from the oven with tea – darjeeling, if you’re a tea person like I happen to be. I have always loved the combination of blueberries and corn meal. They compliment each other very well.

This is a fairly simple recipe and with the exception of the blueberries, each ingredient is a staple – well, for a baker. Check ’em out! I think you’ll love them.

Let’s get started.

Meet the cast!









Oven: 375°F

Line your muffin tins with standard size paper liners.

Whisk together in a medium bowl the flour, cornmeal, baking powder, salt, and 1 cup plus 2 Tbsp of the sugar.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Then pour the wet mixture over the dry mixture and whisk it all just until combined.











Fill your lined muffin cups with about 3-4 Tbsp (roughly 1/4 cup) of batter and then top them with coated blueberries (see below).









I usually throw enough flour into the bowl just to coat all of whatever needs to be coated. There’s no science or measuring involved. If you use too much flour, you simply do not add it to your batter because you will have to use your fingers to remove the coated fruit from the bowl. In doing so, don’t pick up the excess flour. This time I used sugar and the sugar works just as well as flour. In the case that another recipe doesn’t call for sugar or much sweetener, use flour instead.

Back to the muffin tins… After you’ve added your batter to the muffin tins, take a few berries (you can be bif you like) and add them to the top of the batter in each muffin cup. I added about 6 per cup by sticking 2 or 3 deep in to the batter and another 2 or  on top of the batter. Then sprinkle the tops of each blueberry topped muffin cup with a little sugar. Brown sugar will turn the flavor up a notch. Try it!









Bake for 20-25 minutes rotating your pan halfway through baking time. An insane person would tell you to allow these to cool completely. I say POPPYCOCK! Give them long enough just so that you can handle them. Trust me! They are much better warm.



























Recipe Recap

1 1/4 cups all purpose flour

1/2 cup plus 1 Tbsp yellow cornmeal

2 tsp baking powder

1 tsp salt

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

2 large eggs, room temperature

1 stick butter, melted and cooled

1 pint fresh blueberries

Note: I wouldn’t suggest adding the blueberries to the batter. Fresh blueberries are very tender and may burst. Also, the color (if you’re picky about appearance) will bleed into the batter shortly after adding the berries.

Hope you like them! Until next time….

Love &  Biscuits,

Sift!, @DessertBoutique

678 234 7659

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