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Food on a table, with Cornmeal and Muffin

Berry Good Cornmeal Streusel Muffins

Sugar-topped cornmeal streusel muffins loaded with blueberries and raspberries – what is not to love I ask?
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, breakfast, Brunch, buttermilk, cornmeal, easy, muffin, raspberry
Servings: 12 muffins
Calories: 256kcal

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    For the Cornmeal Streusel Topping

    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 2/3 cups all purpose flour, divided
    • 1/3 cup + 2 tablespoons plain yellow cornmeal, divided
    • 1/4 cup raw or coarse sugar

    For the Berry Good Muffins

    • 1 cup granulated sugar, divided
    • 1/2 cup unsalted butter, melted and divided
    • 1/2 cup buttermilk
    • 1 large egg
    • 1 large egg yolk
    • 1 1/2 teaspoons quality vanilla extract
    • 1 1/3 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.


    Serving: 1servings | Calories: 256kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 168mg | Potassium: 61mg | Fiber: 1g | Sugar: 23g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.