Blueberry Cornmeal Muffins with Thyme Glaze

Photography by Stephen Devries

Sometimes it’s the unexpected flavor profiles that become our favorites. Blueberry, corn, and thyme might not be the first thing you think of when you think “blueberry muffin,” but trust us, this combination is killer.  

Blueberry Cornmeal Muffins
Makes 8
  • 1⅔ cups (209 grams) all-purpose flour
  • 1 cup (150 grams) yellow cornmeal
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, softened
  • 1⅓ cups (293 grams) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole buttermilk
  • 1½ cups fresh blueberries
  • Thyme Glaze (recipe follows)
  1. Preheat oven to 425°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
  2. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.
  3. Spoon batter into prepared muffin cups. Bake for 5 minutes. Reduce oven temperature to 350°F, and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Drizzle with Thyme Glaze, and serve warm or at room temperature.

Thyme Glaze
Makes ⅓ cup
  • 1¼ cups (150 grams) confectioners’ sugar
  • Thyme Syrup (recipe follows)
  1. In a small bowl, whisk together confectioners’ sugar and Thyme Syrup until smooth.

Thyme Syrup
Makes ¼ cup
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup water
  • 4 sprigs fresh thyme
  1. In a small saucepan, bring sugar, ¼ cup water, and thyme to a boil over medium-high heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Remove and discard thyme sprigs.



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    • Hey Julia,

      Thanks for reaching out! The Thyme Syrup recipe runs directly beneath the main Blueberry muffin recipe. For most of our recipes, we used fine to medium cornmeal. It shouldn’t affect the recipe too much to use a different grade of meal, only texture, which will mostly rely on your preference for extra-crunchy or mildly-crunchy baked goods! Happy baking!

  1. Hi, I’d love to make this. I think there’s a value missing for the brown sugar. Would you mind specifying it? Thank you in advance!

    • Hi Mayumi!

      Thanks for reaching out! We apologize, the value is there, but the line was separated! This has been fixed: 1⅓ cups (293 grams) firmly packed light brown sugar. Happy baking!

    • Hi Nancy,

      Thank you for your question!

      These can definitely be made as regular muffins. The only differences will be in bake time and yield. Because a regular muffin pan has smaller wells, you should expect the recipe to make more than 8 muffins. Also, the bake time might be a little shorter, so be sure to check your muffins a little earlier than the original recipe calls for. Once a wooden pick inserted in the center comes out clean, they’re done!

      Hope this helps, and happy baking!


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