Berry Cornmeal Muffins

READY IN: 30mins
Recipe by Alia55

Tasty breakfast muffin

Top Review by Lalaloula

This is a tasty muffin indeed. The blueberries go very well with the cornflour and vanilla flavour. The texture is slightly dense, but very nice (just like a cornbread should be). I like the sugar topping, it gives the muffins a nice crunch. It might be nice to try a cinnamon sugar version for autumn (leaving out the lemon). I reduced the sugar in the batter to 1/4 cup, which was plenty for me even though my berries were sour. Other than that made the recipe as stated and enjoyed it. I filled my muffin tins up to the top, so I guess you should easily get 14 muffin out of this making them the ordinary size. Thanks so much for sharing this tasty recipe with us, *Alia*!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Butter muffin pan. Set aside.
  3. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
  4. In a large measuring cup or bowl whisk together the egg, milk, oil, and vanilla extract.
  5. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
  6. Gently stir in the berries.
  7. Evenly fill the muffin cups with batter.
  8. Sprinkle with the white sugar.
  9. Place in the oven and bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes.
  10. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

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