Date posted: 04/09/2020

Blueberry cornmeal muffins

  • Timing: 35 mins
Votes: 0 Average: 0


Everyday Favourites plain flour or gluten free flour 200g
Cornmeal 160g
Baking powder 2 tsps
Everyday Favourites salt ½ tsp
Baking soda ¼ tsp
Milk 185ml
Brown sugar 60g
Everyday Favourites clear blossom honey 85g
Everyday Favourites large fresh eggs 2
Unsalted butter (melted) 100g
Frozen blueberries 160g
Granulated sugar 1 tbsp


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  1. Preheat oven to 400°F / 205°C. Line a muffin tin with baking cups.
  2. In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda.
  3. In a food processor, process milk, brown sugar, and honey until combined for about 5 seconds.
  4. Add eggs and process until well combined for another 5 seconds.
  5. Make a well in the middle of the dry ingredients and pour the mixture into the well.
  6. Fold a few times to start combining. Add in the melted butter and blueberries. Fold until the wet ingredients are just moistened.
  7. Evenly divide the batter into the muffin cups. Sprinkle the granulated sugar evenly on top.
  8. Bake the muffins until the tops of the muffins are golden brown and a toothpick inserted into the middle of the muffins come out clean, about 22-25 minutes.
  9. Allow to cool in the pan for about 5 minutes, then transfer the muffins to a cooling rack to further cool.
  10. Serve the muffins warm with a touch of honey.
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