Berry Lime Cornmeal Muffins

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  • 2 cups unbleached all-purpose flour
  • 1 cup fine-ground cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup buttermilk
  • 3/4 cup melted butter
  • 1 teaspoon pure vanilla extract
  • 1 lime, the zest
  • 1 and 1/2 cups blueberries (fresh or frozen)

For the Lime glaze:

  • 1/2 cup granulated sugar
  • 1/4 cup fresh lime juice
  • 1 lime, the zest

For the whipped honey-lime butter (optional):

  • 1/2 cup butter, at room temperature
  • 1 tablespoon honey
  • 1 lime, the zest
  • 1 tablespoon fresh lime juice
  • 1 pinch of fine sea salt


  1. To make the muffins: Preheat the oven to 400° F. Line a 12 muffin-cup tin with parchment liners.
  2. In a large bowl sift together the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a medium bowl mix together the granulated sugar, brown sugar, egg, buttermilk, butter, vanilla and lime peel.
  4. Add the blueberries to the flour mixture and toss to coat. Pour the buttermilk mixture over the flour mixture and using a spatula mix until the batter is just combined. Do not overmix.
  5. Fill 3/4 of the muffin cups. Bake for about 20 minutes, or until the muffinsa are golden brown and a wooden pick inserted in the center comes out clean.
  6. While the muffins are baking, make the lime glaze and whipped butter (if using).
  7. To make the glaze: In a small bowl mix the sugar, lime juice, and lime peel until the sugar is dissolved. Set aside. Stir well just before using.
  8. To make the whipped butter: In a small bowl, using an electric mixer on low speed, blend the butter, honey, lime peel, and lime juice. With the electric mixer on high speed, whip for 3 minutes, or until light and fluffy. Add salt to taste.
  9. Allow the muffins to cool for a few minutes in the pans before transferring to a rack. While still warm, brush the top of the muffins with the lime glaze, even poking a few holes on top with a skewer to allow th glaze to penetrate. Allow to cool.
  10. Serve with regular butter, whipped honey-lime butter, or no butter at all.


I did not have buttermilk but had sour cream. So I made a buttermilk substitute by thinning the sour cream with a bit of milk until it reached the consistency of buttermilk. I stirred to combine and used it in the recipe.

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