Monday, November 16, 2015

Recipe: Blueberry Cornmeal Muffins

This recipe is one of my family favourites that we make all year round. They are so easy to make, and it gives an instant pick-me-up during the day. These are great to have for breakfast or for a snack on the go. I also like to freeze them (they keep for 2-3 months!). The addition of cornmeal in this recipe creates an added boost of protein and fiber. You can use any berry, but I love blueberries for this recipe. Blueberries are a super food with tons of antioxidants and taste wonderful in baked items.

Madh Mama's Blueberry Cornmeal Muffins
(Makes a dozen)


- 1 cup all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/3 cup butter (softened/melted)
- 1 - 1.5 cup berries (fresh or frozen)


Pre-heat the oven to 400 degrees Fahrenheit.

Beat the egg, buttermilk and butter in a mixing bowl. Keep aside.

Mix dry ingredients in a separate mixing bowl.

Once sifted, create a hole in the dry ingredients and pour the wet ingredients in. Mix it gently, and keep the batter lumpy.

Fold the berries in to the batter.

Butter your muffin baking tin or use paper liners. Scoop the batter in, a little more than 3/4 of the way full - it will not rise that much.

Bake for 20-25 minutes at 400 degrees Fahrenheit.

And voila!


Don't forget to check out my other recipes HERE!



  1. Yummy, I must definitely try that ! - Pad

  2. Yum Yum! Can I add oats instead of corn meal?

    Please post your coffee cake recipe. I am very interested in trying it! Thanks in advance..

    1. I will be making it soon and photographing it :)


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