Bumbleberry Muffin Recipe | Dairy Farmers of Manitoba

Cornmeal Bumbleberry Muffins


15 min.


20 min.

Serving Size

12 muffins

Bumbleberries aren’t a berry at all, but simply a term used for a mixture of berries. So come summertime when berries are at their peak, these muffins are a perfect choice.


  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) cornmeal
  • 1/2 cup (125 mL) granulated sugar
  • 4 tsp (20 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) milk
  • 1/3 cup (75 mL) butter, melted and cooled
  • 1 egg
  • finely grated zest from 1 lemon
  • 1 1/2 cups (250 mL) mixed berries, such as raspberries, blueberries and blackberries


1. Preheat your oven to 375°F (190°C). Butter a muffin pan or line with paper liners.  In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
2. In a medium bowl, whisk together milk, butter, egg and lemon zest. Pour over dry ingredients. Sprinkle with berries and stir until just combined.
3. Spoon into prepared muffin pan (they will be full). Bake for about 20 min or until a tester inserted in the center comes out clean. Let cool in pan for 5 min. Transfer to a rack to cool completely.