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Cornmeal blueberry muffin with lemon streusel topping on a plate showing blueberries and golden crumb

Cornmeal Blueberry Muffins with Lemon Streusel Topping

Cornmeal blueberry muffins combine a tender, lightly textured crumb with juicy berries, bright lemon flavor, and a buttery streusel topping. They are a fresh, comforting choice for breakfast, brunch, or an afternoon treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 223
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups fresh or thawed frozen wild blueberries (see note)
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup cornmeal
  • 2 cups all purpose flour
  • 2 1/2 tsps baking powder
  • 1 tsp salt
  • 5 tbls. unsalted butter, melted and cooled
  • 1/4 cup canola oil
  • 1 cup buttermilk
  • 1 1/2 tsp vanilla extract
  • finely grated zest of two medium lemon
Streusel Topping
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/2 tsp ground cinnamon
  • 2 Tbls melted butter

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C).
  2. Combine the brown sugar, flour, cinnamon, and melted butter from the final four ingredients. Mix with a fork until small pea-sized streusel pieces form, then set aside.
  3. Whisk the cornmeal, flour, baking powder, and salt together in a large bowl.
  4. In a separate medium bowl, whisk the sugar and eggs until smooth and glossy. Gradually add the melted butter and oil, then mix in the buttermilk and vanilla until combined.
  5. Fold the egg mixture, half of the blueberries, and the lemon zest into the dry ingredients with a large spatula until just moistened. Keep the batter slightly lumpy and avoid overmixing.
  6. Divide the batter evenly among the muffin tins. Place the remaining blueberries on top of each muffin.
Baking
  1. Sprinkle each muffin generously with the streusel topping and bake for 13-15 minutes.

Notes

For an extra decorative finish, prepare a lemon glaze using the juice of 1 lemon and 1 cup of powdered sugar. Place the mixture in a ziplock bag, cut a small opening in the corner, and drizzle diagonal lines over the muffin tops. If using frozen blueberries, thaw them first by rinsing under warm water in a colander until the water runs clear. Spread two or three paper towels on a baking sheet, place the blueberries on the towels, and gently shake to absorb excess moisture.