Back to Blueberry-Cornmeal Muffins
All Reviews for Blueberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Blueberry-Cornmeal Muffins
Credit:
Antonis Achilleos
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
2 1/2 teaspoons coarse sanding sugar (optional)
Nonstick cooking spray
Cook's Notes
These muffins can be made up to one day ahead and stored in an airtight container at room temperature.
Gallery
Blueberry-Cornmeal Muffins
Credit:
Antonis Achilleos
Recipe Summary
Yield: Makes 12
Gallery
Blueberry-Cornmeal Muffins
Credit:
Antonis Achilleos
Blueberry-Cornmeal Muffins
Credit:
Antonis Achilleos
Blueberry-Cornmeal Muffins
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated orange zest
- 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
- 2 1/2 teaspoons coarse sanding sugar (optional)
- Nonstick cooking spray
Directions
Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.
Cook's Notes
These muffins can be made up to one day ahead and stored in an airtight container at room temperature.
Cook’s Notes
These muffins can be made up to one day ahead and stored in an airtight container at room temperature.
Reviews (3)
Add Rating & Review
131 Ratings
5 star values:
19
4 star values:
27
3 star values:
50
2 star values:
28
1 star values:
7
Reviews (3)
Add Rating & Review
131 Ratings
5 star values:
19
4 star values:
27
3 star values:
50
2 star values:
28
1 star values:
7
Add Rating & Review
131 Ratings
5 star values:
19
4 star values:
27
3 star values:
50
2 star values:
28
1 star values:
7
131 Ratings
5 star values:
19
4 star values:
27
3 star values:
50
2 star values:
28
1 star values:
7
131 Ratings
5 star values:
19
4 star values:
27
3 star values:
50
2 star values:
28
1 star values:
7
- 5 star values:
- 19
- 4 star values:
- 27
- 3 star values:
- 50
- 2 star values:
- 28
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
09/02/2015
These are the best! Not too sweet. They are my dad's very favorite.
Martha Stewart Member
Rating: Unrated
02/11/2014
These were excellent. I changed the recipe a little b/c I was looking for a gluten free option . I used 1 cup Garbanzo bean flour and half cup of all purpose GF flour. They came out great my little girls loved them . This recipe is a new regular in my kitchen.
Martha Stewart Member
Rating: Unrated
07/20/2012
Deelish!! Made these from my Martha 2004 cookbook! Actually not sure if I used cornmeal or polenta, but whatever I used they were scrumptious!
Martha Stewart Member
Rating: 5 stars
09/02/2015
These are the best! Not too sweet. They are my dad's very favorite.
Rating: 5 stars
Rating: Unrated
02/11/2014
These were excellent. I changed the recipe a little b/c I was looking for a gluten free option . I used 1 cup Garbanzo bean flour and half cup of all purpose GF flour. They came out great my little girls loved them . This recipe is a new regular in my kitchen.
Rating: Unrated
Rating: Unrated
07/20/2012
Deelish!! Made these from my Martha 2004 cookbook! Actually not sure if I used cornmeal or polenta, but whatever I used they were scrumptious!
All Reviews for Blueberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry-Cornmeal Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
