Blueberry Corn Muffins

Published Sept. 6, 2024

Recipe Overview

• Total Time: 55 minutes

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Servings: 12 muffins

Ingredients

Dry Components

• 1 cup (155g) yellow cornmeal (medium- or fine-grain; weight varies by brand)

• 1 cup (120g) all-purpose flour

• Zest of 1 lemon (optional; brightens flavor profile)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt (e.g., Diamond Crystal; substitute with ¼ teaspoon fine salt if unavailable)

Wet Components

• ½ cup (113g) unsalted butter, melted and slightly cooled (8 tablespoons) + extra for greasing tins

• 1 cup (240ml) whole milk (or buttermilk substitute: see "Tester Tips")

• 1 large egg (room temperature recommended)

• ½ packed cup (110g) brown sugar (light or dark; adjust sweetness to taste)

• 2 cups (280g) blueberries (fresh or frozen; no thawing needed for frozen)

Equipment Needed

• Standard 12-cup muffin tin

• Medium mixing bowl (dry ingredients)

• Large mixing bowl (wet ingredients)

• Whisk, spatula, measuring cups/spoons

• Parchment liners (optional, for easy removal)

Preparation Instructions

Step 1: Prep Oven & Tin

Preheat oven to 400°F (200°C). Grease muffin tin with melted butter (or non-stick spray) and tap out excess to prevent overflow. Line with parchment liners if desired.

Step 2: Mix Dry & Wet Batters

In a medium bowl, whisk dry ingredients (cornmeal, flour, lemon zest, baking powder, baking soda, salt) until fully incorporated and lumps are eliminated.

In a large bowl, combine melted butter, milk, egg, and brown sugar. Whisk vigorously until smooth and emulsified (sugar dissolves partially; avoid overbeating).

Gradually add dry ingredients to wet mixture, stirring just until combined (small lumps are okay; overmixing creates dense muffins). Rest batter at room temperature for 10 minutes to hydrate cornmeal and activate leavening agents. Gently fold in blueberries.

Step 3: Bake & Cool

Scoop batter into tins, filling each cup ¾ full (use ⅓-cup measure for consistency). Bake 18–20 minutes, until tops are golden and a toothpick inserted centers cleanly.

Remove from oven, cool 5 minutes in tin, then transfer to a wire rack to cool completely.

Storage & Serving

• Fresh: Serve warm or at room temperature. Refrigerate in a paper towel-lined, airtight container for up to 3 days.

• Frozen: Wrap individually in plastic, freeze 3 months; thaw at room temp before eating.

Tester Reviews & Expert Tips

Key Adjustments

• Texture: "Coarse cornmeal adds crunch—swap with medium-fine for smoother muffins."

• Sweetness: "Large blueberries? Reduce by ¼ cup to balance corn flavor."

• Cooling: "Cool completely in the pan; 5 minutes is too short—muffins crumble when hot."

Substitution Guide

• Buttermilk for Milk: Add 1 tbsp lemon juice to 1 cup milk, let sit 5 minutes.

• Gluten-Free/Dairy-Free: Use King Arthur Measure-for-Measure GF flour, oat milk, non-dairy butter, and an extra egg.

Pro Hacks

• Toast Top: Warm 1 tbsp butter in a skillet, crisp muffin halves for a buttery crust.

• Frozen Blueberries: Add 1 tbsp cornstarch to batter to prevent moisture leakage.

Original recipe adapted for clarity and professional execution; all tester notes and substitutions integrated for flexibility.