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Berry Good Cornmeal Streusel Muffins are a famed breakfast sweet in my family, and pack especially well for early mornings on the beach. Crispy, crunchy, sweet, salty…these tiny muffins have it all!
Eat warm with a smear of salted sweet cream butter or a mild drizzle of salted honey – Heavenly. These are among my fave brunchy muffins right up there with my Snickerdoodle Muffins with Apples, and these scrummy Apple Cranberry & Cheddar Muffins.
A great use for the season’s berries, this recipe is short and easy. There is a bunch of yum baked into these little guys. Loaded down with berries makes them sweet without a ton of sugar. Buttermilk keeps them moist. The crunchy cornmeal crumble is about as southern as it gets…c’mon!
Berry Good Cornmeal Streusel Muffins are made with blueberries and raspberries, but you could use any berry really. And yes, for those who will ask if the fruit may be frozen, it can. Do NOT thaw, rather toss first with a tablespoon of flour, then stir the floured berries gently into your batter. The flour will keep the frozen berries from sinking to the bottom during the bake.
Goodies I bake with buttermilk rise to be lighter and fluffier, and the texture of the crumb is absolute perfection…a little container of buttermilk will go a long, long way.
So, my recipe mistakes are your your good fortune. You won’t soon make these after I mention them here. There weren’t many, but enough to make an entire batch of these beauties end up in the trash. First, ensure your butter is at room temperature. I know you tire of hearing me say it, but it will make the creaming process go rapidly and efficiently. This one is by hand; no mixer for this or you’ll over-mix and end up with tough muffins.
Do not lessen or omit the coarse dusting sugar atop the streusel. Coarse sugar gives this cornmeal topping the best ever crunchy sweet texture and taste, all right before a burst of purple goodness in the first bite. Honestly, the crunch is what makes Berry Good Cornmeal Streusel Muffins what they are. I use raw coarse sugar. Turbinado and demerara sugar are fantastic options.
Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first, just place frozen berries in a baggie or bowl with 1 to 2 tablespoons of flour and toss well. This keeps the berries suspended in the batter during the bake. And lastly, for soft edges, use paper liners, and for crisp edges, use a well-greased, unlined pan. I go the paper liner route. Easier cleanup. That’s it. That’s all I’ve got…
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Berry Good Cornmeal Streusel Muffins
For the Cornmeal Streusel Topping
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ⅔ cups all purpose flour, divided
- ⅓ cup + 2 tablespoons plain yellow cornmeal, divided
- ¼ cup raw or coarse sugar
For the Berry Good Muffins
- 1 cup granulated sugar, divided
- ½ cup unsalted butter, melted and divided
- ½ cup buttermilk
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons quality vanilla extract
- 1 ⅓ cups mixed fresh blueberries and raspberries
Prepare The Cornmeal Streusel Topping
- Preheat oven to 425°F. Line a 12-cup muffin pan with 12 paper cupcake liners.
- Stir together 1/4 cup of the sugar, 3 tablespoons of the melted butter, and remaining 1/3 cup flour and 2 tablespoons cornmeal in a separate bowl until crumbly; reserve for streusel topping.
Prepare The Berry Good Muffins
- Whisk together baking powder, salt, 1 1/3 cups of the flour, and 1/3 cup of the cornmeal in a medium bowl; set aside.
- Whisk together buttermilk, egg and yolk, vanilla, and remaining 3/4 cup sugar in a medium bowl until well combined.
- Make a well in center of flour mixture. Slowly pour buttermilk mixture into flour mixture, stirring with a spatula until just combined. Mixture will be lumpy.
*note, if you are using frozen berries, do not thaw, rather toss in 1 to 2 tablespoons flour, then fold GENTLY into batter without over-mixing
- Fold in berries and remaining 5 tablespoons melted butter.
- Scoop batter into prepared pan until each cup is three-fourths full, about 3 tablespoons each. Top each with a tablespoon or so of reserved streusel topping. Top the streusel topping with about a teaspoon or two of the raw or coarse sugar.
- Bake in preheated oven until a wooden pick inserted in center of each muffin comes out clean, about 18 minutes. Remove from oven and allow to stand in pan additional 5 minutes. Remove and cool muffins on a wire rack, about 10 minutes.
- Serve warm with salted butter or a mild drizzle of salted honey, and piping hot coffee or tea.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.