5 blueberry muffins with cornmeal streusel on a square white plate with a stainless steel fork and knife in front and a white square bowl of blueberries and a glass of milk behind next to a white towel all on a white wooden surface (with logo overlay)

Blueberry Muffins with Cornmeal Streusel

Adding sweet cornmeal streusel to the top of blueberry muffins gives an earthy but tasty crunch for a unique breakfast ready in 30 minutes.

Jump to Recipe

We’ve been doing our family “Big Breakfast Sunday” for so long now, I’ve had to come up with some creative recipes to try out something new. One of the boys mentioned blueberry muffins, and I had seen a recipe in a magazine for a cornmeal streusel. I’ve made a few meals with a streusel, but nothing with cornmeal before.

To tie the flavors together, I also added cornmeal to the muffin mixture. The cornmeal adds an earthy, almost sweet taste to the muffins. For the longest time, I thought the only thing to do with cornmeal was to make cornbread. But then, I used them in a cookie recipe that makes shortcakes with cornmeal.

Step by Step

Ingredients

Muffins

  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups flour
  • 1/3 cup yellow cornmeal
  • 2/3 cup sugar
  • 5 tbsp butter, melted
  • 1 cup buttermilk
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 1 cup frozen blueberries
Ingredients for blueberry muffins in stainless steel bowls on a white wooden surface

Streusel Topping

  • 1/4 cup sugar
  • 3 tbsp butter, melted
  • 1/3 cup flour
  • 2 tbsp yellow cornmeal
Ingredients for cornmeal struesel in stainless steel bowls on a white wooden surface

Preparation

Muffins

Preheat the oven to 425F and grease a 12-cup muffin pan.

In a large mixing bowl, whisk together the baking powder, salt, flour, and cornmeal.

Dry blueberry muffin ingredients in a stainless steel bowl on a white wooden surface

In a medium mixing bowl, whisk together the buttermilk, egg, egg yolk, vanilla, and sugar until well combined.

Wet ingredients for blueberry muffins in a stainless steel bowl on a white wooden surface

Slowly pour the liquid mixture into the flour mixture and whisk until just combined.

Blueberry muffins batter with a wire whisk in a stainless steel bowl on a white wooden surface

Fold in the melted butter and blueberries.

Blueberry muffins batter with blueberries in a stainless steel bowl on a white wooden surface

Fill each muffin cup about 3/4 of the way full.

Blueberry muffin batter in a muffin pan on a white wooden surface

Streusel

In a small mixing bowl, stir the sugar, butter, flour, and cornmeal until it is crumbly.

Cornmeal streusel in a stainless steel bowl on a white wooden surface

Gently top each muffin with about 1-2 tbsp of the cornmeal streusel.

Blueberry muffins with cornmeal streusel topping in a muffin pan on a white wooden surface

Bake the blueberry muffins for about 18-20 minutes, until the streusel is browned and a toothpick inserted in the center comes out clean.

5 blueberry muffins with cornmeal streusel on a square white plate with a stainless steel fork and knife in front and a white square bowl of blueberries and a glass of milk behind next to a white towel all on a white wooden surface (vertical)

Leftovers

Cover any leftover blueberry muffins and keep at room temperature or refrigerate. They will last up to 2 days on the counter and up to 4 if refrigerated.

Recipe

Originally Published On: July 14, 2021

5 blueberry muffins with cornmeal streusel on a square white plate with a stainless steel fork and knife in front and a white square bowl of blueberries and a glass of milk behind next to a white towel all on a white wooden surface

Blueberry Muffins with Cornmeal Streusel

Adding sweet cornmeal streusel to the top of blueberry muffins gives an earthy but tasty crunch for a unique breakfast ready in 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course:
Breakfast
Cuisine:
American
Diet
Vegetarian
Keyword:
blueberry
|
blueberry muffins
|
cornmeal
|
muffins
|
streusel
Dietary Needs:
Nut-Free
Servings: 12 muffins
5 from 14 votes

Ingredients

Muffins
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups flour
  • 1/3 cup yellow cornmeal
  • 2/3 cup sugar
  • 5 tbsp butter (melted)
  • 1 cup buttermilk
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 1 cup frozen blueberries
Streusel Topping
  • 1/4 cup sugar
  • 3 tbsp butter (melted)
  • 1/3 cup flour
  • 2 tbsp yellow cornmeal

Instructions

Muffins
  • Preheat the oven to 425F and grease a 12-cup muffin pan
  • In a large mixing bowl, whisk together the baking powder, salt, flour, and cornmeal
  • In a medium mixing bowl, whisk together the buttermilk, egg, egg yolk, vanilla, and sugar until well combined
  • Slowly pour the liquid mixture into the flour mixture and whisk until just combined
  • Fold in the melted butter and blueberries
  • Fill each muffin cup about 3/4 of the way full
Streusel
  • In a small mixing bowl, stir the sugar, butter, flour, and cornmeal until it is crumbly
  • Gently top each muffin with about 1-2 tbsp of the cornmeal streusel
  • Bake the blueberry muffins for about 18-20 minutes, until the streusel is browned and a toothpick inserted in the center comes out clean
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Nutrition Facts
Blueberry Muffins with Cornmeal Streusel
Amount Per Serving (1 muffin)
Calories 244 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 52mg17%
Sodium 192mg8%
Potassium 135mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 314IU6%
Vitamin C 1mg1%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Blueberry Muffins with Cornmeal Streusel FAQs

Can I use fresh blueberries instead of frozen?

Yes, they just might sink to the bottom of the muffins more than frozen would, and they are more likely to burst while cooking.
Src: https://www.blueberrycouncil.org/blueberry-cooking-tips/cooking-with-frozen-blueberries/#:~:text=Frozen%20blueberries%20can%20be%20preferential,always%20replace%20fresh%20with%20frozen.

Is cornbread mix the same as cornmeal?

No, you can’t make that substitution. The cornbread mix is cornmeal that also has other ingredients such as salt, baking powder, and flour. For these muffins, you need to purchase cornmeal.

Where do I find cornmeal?

Typically, I find cornmeal on the baking aisle at our local grocery store. It’s near the flour and sugar.

25 thoughts on “Blueberry Muffins with Cornmeal Streusel”

  1. Neely Moldovan

    I love love love making muffins! I am always looking for new recipes to spice things up! This is perfect!

  2. 5 stars
    These are perfect for breakfast tomorrow morning and I know these are going to be a hit here! My kids are so excited to help me! Can’t wait.

  3. 5 stars
    Wow! This looks delicious. Very timely since I have the ingredients available. Would love to try making these tomorrow with my daughter. Thank you for sharing the recipe.

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