Photo: Annabelle Breakey; Styling: Dan Becker
Yield
Makes 12 muffins

Prep and Cook Time: 1 hour. Notes: Look for blue cornmeal at natural-foods stores such as Whole Foods Markets. Pearl sugar (available from King Arthur Flour, www.kingarthurflour.com) lends a pleasant crunch, but you can substitute 1 tbsp. granulated sugar if you like.

How to Make It

Step 1

Preheat oven to 400º and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.

Step 2

Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.

Step 3

Note: Nutritional analysis is per muffin.

Ratings & Reviews

JBlair's Review

TaylorHengen
May 01, 2009
Great recipe! I used 1/2 cup white flour and 1/2 cup whole wheat flour as well as frozen blueberries and they were delicious! Many blueberry muffins are too sweet but these were just perfect!

TaylorHengen's Review

JBlair
February 20, 2009
These muffins are great! I used what I had on hand; regular cornmeal (about 1/2 a cup, supplemented by 1/2 cup spelt flour), one egg, and 1% instead of buttermilk-- they still came out delicious.