Blueberry Cornmeal Muffins

These tender muffins combine stone-ground cornmeal with wild blueberries, a pairing rooted in Indigenous culinary traditions of the Northeastern Woodlands where corn and native berries were both staple foods. The cornmeal gives a pleasant, slightly gritty texture while the berries burst with sweetness in every bite.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 12

Ingredients

• 1 cup fine or medium cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar or maple sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk or buttermilk
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat the oven to 400°F (205°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the milk, oil, and egg until combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
5. Gently fold in the blueberries, taking care not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.