Buttermilk Blueberry Corn Muffins

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Unlike many blueberry muffins, these buttermilk blueberry corn muffins are not overly sweet. They're the perfect treat to enjoy in the morning and are incredibly easy to whip up quickly.

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These quick and easy buttermilk blueberry corn muffins aren't sweet and are the perfect breakfast treat!

The Gourmandize Team

  • 12
  • Easy
  • 15 mins
  • 15 mins
  • Budget Friendly

Ingredients

  • 1/2 cup sugar
  • 1/3 cup butter
  • 2 eggs
  • 1 cup flour
  • 1 cup cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tbsp oil
  • 1 cup blueberries + 3 tbsp flour
  • Crumble:
  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 1 1/4 cup flour
  • 1/2 tsp cinnamon

Preparation

Step 1

Preheat your oven to 400 degrees. In a stand mixer bowl, cream the butter and sugar on high. Once the mix is light and fluffy, add eggs one at a time, changing to medium speed.

Step 2

In a separate bowl, whisk together flour, cornmeal, baking soda, baking powder, and salt.

Step 3

Alternate between adding the dry mix and buttermilk to the egg mixture, about one third at a time.

Step 4

Add oil and mix on medium until just combined.

Step 5

Toss blueberries with flour, then fold them into the batter.

Step 6

Crumble:

Using your fingers, blend ingredients until the mixture resembles sandy pebbles.

Step 7

Assembly:

Using an ice cream scooper or large spoon, scoop batter into a lined cupcake tin, until each cup is about 3/4 full. Sprinkle crumble on top of batter and put tin on middle rack in oven.

Step 8

Bake for about 15 minutes, or until golden brown and toothpick comes out clean.

Step 9

Transfer muffins to wire rack and let cool.

Step 10

Serving:
If you'd like a touch more sweetness, then serve these muffins with a pat of warm butter and a drizzle of honey.

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