Blue Corn-Blueberry Muffins

Blue Corn-Blueberry Muffins Recipe
Photo: Annabelle Breakey; Styling: Dan Becker
Prep and Cook Time: 1 hour. Notes: Look for blue cornmeal at natural-foods stores such as Whole Foods Markets. Pearl sugar (available from King Arthur Flour, lends a pleasant crunch, but you can substitute 1 tbsp. granulated sugar if you like.


Makes 12 muffins

Recipe from


Nutritional Information

Calories 209
Caloriesfromfat 39 %
Protein 4.1 g
Fat 9 g
Satfat 5.2 g
Carbohydrate 28 g
Fiber 1.1 g
Sodium 263 mg
Cholesterol 57 mg


1 cup blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
1 cup fresh blueberries
2 1/2 tablespoons pearl sugar (optional; see Notes)


1. Preheat oven to 400º and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.

2. Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.

Note: Nutritional analysis is per muffin.

Louise Galen, West Hollywood,


July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note