Blueberry Cornbread Muffins with Cornmeal Streusel
A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
Muffins
- 1 cup whole-wheat pastry flour or whole spelt flour
- 1 cup fine whole-grain cornmeal (preferably stone-ground)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup (1 stick) organic unsalted butter, melted (or coconut or olive oil)
- 1/4 cup raw honey or pure maple syrup
- 1 1/2 cups blueberries (or frozen blueberries thawed, patted dry.)
Cornmeal streusel
- 1/4 cup coconut sugar (TRY: NOW Real Food Organic Coconut Sugar)
- 1/4 cup old-fashioned rolled oats
- 3 tbsp whole-wheat pastry flour
- 3 tbsp fine whole-grain cornmeal (preferably stone ground)
- 3 tbsp cold organic unsalted butter, cut into 1-inch pieces
- 1/4 tsp sea salt
Preparation
1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
2. Prepare muffins: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, butter and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Gently stir in blueberries. Divide batter among muffin liners.
3. Prepare Cornmeal Streusel: To a mixing bowl, add all streusel ingredients. Using a pastry blender or your hands, blend until no longer dry and mixture is able to hold together when squeezed with your hands. Divide over top of muffins. (MAKE AHEAD: Topping can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.)
4. Bake for 20 to 25 minutes, or until tops are golden and a toothpick inserted into center of a muffin comes out clean. Cool for 5 minutes on a wire rack before removing from pan.
Nutrition Information
- Serving Size 1 muffin
- Calories 249
- Carbohydrate Content 32 g
- Cholesterol Content 61 mg
- Fat Content 13 g
- Fiber Content 3 g
- Protein Content 4 g
- Sodium Content 275 mg
- Sugar Content 14 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g