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Side view of Wild Blueberry Cornbread Muffins cooling on a silver rack

Wild Blueberry Cornbread Muffins

These toothsome cornmeal blueberry muffins get most of their sweet from the berries and topping- make them full size or as mini muffins

Course Bread, Breakfast
Cuisine Baking
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 12 muffins

Ingredients

Liquids

  • 1 cup liquid why so vague? because you could use any milk or milk substitute you want here, I prefer something with a bit of tang like european style yogurt or buttermilk but I’ve made variations with almond milk for my no dairy friends
  • 2 large eggs yolks in a large bowl, whites in the mixer or bowl to be whisked with 1 Tbsp of sugar
  • 1/4 cup extra virgin olive -again this could be a lighter oil or melted butter if that’s what you prefer/have on hand.
  • 1 tsp vanilla (optional, see notes above)

dry ingredients

  • 1 cup All Purpose Flour
  • 1 cup cornmeal - a medium grind will give a more toothsome muffin, the fine grind something... finer.
  • 1/4 cup sugar (I used vanilla sugar)
  • 1 Tbsp baking powder
  • 1 tsp diamond kosher salt
  • 1 1/2 cups fresh or frozen blueberries if frozen toss with 1 tsp all purpose flour before adding to the batter

topping

  • 1/2 cup fresh or frozen blueberries you know the little ones
  • 1/4 cup All Purpose Flour
  • 1 Tbsp brown sugar
  • 1 Tbsp cold salted butter

Instructions

  1. preheat the oven to 400F and prepare the muffin tin (this will make 12 muffins)

  2. put the egg whites and 1 tbsp sugar in the mixing bowl and whisk until peaks just begin to form
  3. while that is whisking (unless, of course, you are whisking by hand) combine the remaining wet ingredients in a medium bowl and the all the dry ingredients except the blueberries in another large bowl
    dry ingredients and wet ingredients sans blueberries before mixing together
  4. fold the wet ingredients into the dry until just combined but there can still be dry patches, you’ve got more folding to do

    whipped egg whites in one bowl, other blueberry cornmeal muffin ingredients in another
  5. now add the blueberries and fold in once or twice to distribute
    egg whites in mixer bowl with remaining cornbread muffin mix waiting to be folded together
  6. now add the egg whites, folding in as gently as possible until well combined
    folding the eggwhites into the other blueberry muffin ingredients
  7. scoop batter into prepared muffin tins
  8. using your fingers or a fork mix together all the topping ingredients except the blueberries- once you've got a crumble add in the blueberries and distribute the evenly over the tops of the muffins

    Uncooked Batter in paper lined muffin tins for Wild Blueberry Cornbread Muffins
  9. bake on the middle rack 17-20 minutes or until a toothpick stabbed in the middle of one of the muffins comes out clean. This time can vary wildly depending on your oven_ I start checking after 15 minutes but have had the bake time go as long as 25 minutes.

  10. best served warm from the oven but still darn tasty 12 hours later. I freeze whatever doesn’t get immediately consumed and reheat as needed.

Recipe Notes

This makes 12 full size or 24 mini muffins