Blueberry Cornmeal Muffins

The other week at the market, there were still some hints of summer fruit around. Large baskets of wild blueberries caught my eye and I had to buy a box to try them.

They were so sweet and I thought they would make the perfect muffin, but to balance out some of that sweetness I searched for a recipe which included cornmeal. This recipe for blueberry cornmeal muffins is definitely a keeper. They were moist, but firm from the cornmeal with the perfect amount of streusel topping.

Blueberry Cornmeal Muffins

Recipe barely adapted from Pinch of Yum 

Makes 12 large muffins 

1/2 cup cornmeal 

2 cups all purpose flour 

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup white granulated sugar 

2 large eggs 

5 tablespoons butter, melted and cooled 

1/4 cup vegetable oil 

1 cup buttermilk*

1 1/2 teaspoons pure vanilla extract

Zest of one lemon (grated on a microplane grater if you have one) 

2 cups fresh wild blueberries (divided into two 1 cup portions) 

For the streusel: 

1/4 cup light brown sugar 

1/3 cup all purpose flour 

1 teaspoon ground cinnamon 

2 tablespoons melted butter 

Preheat oven to 425 degrees Fahrenheit. Prepare muffin tin with liners or grease with butter. 

Next, prepare the streusel topping by combining the brown sugar, flour, cinnamon and butter. Mix with a fork until you get pea size chunks. Set aside. 

Whisk cornmeal, flour, baking powder and salt together in a large bowl until combined. Set aside. 

Whisk sugar and eggs together until glossy. Next, slowly whisk in cooled butter and vegetable oil. Then the buttermilk and vanilla extract until just combined. 

Slowly fold the liquid mixture into the dry ingredients. Then add 1 cup of the blueberries and lemon juice. Fold until just combined, remember not to over mix! 

Divide the batter equally into the muffin tin (I use an ice cream or cookie scoop to help with this). Then sprinkle remaining blueberries on top of each muffin. Lastly top each muffin with a sprinkle of the streusel topping. 

Bake for about 15 minutes or until a toothpick comes out clean. Let cool on a wire rack completely then store in an airtight container for up to one week (if they last that long!) You can also wrap these individually in plastic wrap, pop them into a ziploc bag and store them in the freezer. 

Note: 

*I usually make my own buttermilk. Mix 1 cup of whole milk with 1 tablespoon of lemon juice. Stir and let sit for five minutes.