blueberry muffins


  • 1 cup blue cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ¼ cups buttermilk
  • 2 large eggs, lightly beaten
  • ½ unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • 2 ½ tbsp pearl sugar (optional; substitute 1 tbsp granulated sugar)


  1. Preheat oven to 400 degrees 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 the well, and stir to combine. Fold in blueberries.
  2. Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden. Transfer the tin to a rack and let cool 10 minutes before removing muffins.