These Blueberry Corn Muffins are bursting with bites of fresh blueberries for a delicious treat to be enjoyed with your favorite jam or butter.
There’s something about these corn muffins that fill me with the joy of the new season. From their golden hue to the sweet, juicy blueberries that burst in your mouth with each bite- they’re like little spots of sunshine that warm the soul.
Corn bread is a perfect example of an evergreen recipe. No holiday tablescape is really ever complete without cornbread, and in the summer, it’s the perfect addition to favorites like friend chicken or grilled fish. Growing up, I remember there always being some form of corn bread at the gathering.
However, as a kid my absolute favorite was the toaster corncakes my mom would surprise me with some mornings before school. Typically she would serve them toasted with cream cheese and jam which is how I enjoy them to this day.
That sweet childhood favorite was the inspiration for today’s recipe, but in muffin-form with fresh blueberries folded in.
With just a handful of ingredients and a little bit of time, these muffins are perfect to have on hand in the AM and honestly, they’re just sweet enough to be a perfect evening treat as well.
Blueberry Corn Muffins
- Total Time: 30 minutes
- Yield: 1 dozen muffins 1x
Ingredients
- 1 cup blueberries – dusted with 2 tbs. flour and 2 tbs. sugar
- 1 cup of flour, sifted
- 2 tbs. sugar
- 1 tablespoon golden honey
- 3 tsp. baking powder
- ½ tsp. salt
- 1 cup cornmeal
- 1 egg
- ¼ cup vegetable oil
- 1 cup milk
- Turbinado sugar, for sprinkling
Instructions
- Preheat Oven 350 degrees F. Line a muffin tray and set aside.
- Combine blueberries in a bowl with 2 tbs. flour and 2 tbs. sugar. Toss to coat them with this mixture and set aside while preparing the corn muffin batter.
- Sift the flour, sugar, salt and baking powder together. Add the cornmeal and mix together, then set aside.
- In a medium sized bowl combine the egg, honey, oil, and milk and beat with a fork.
- Make a well in the flour and corn meal mixture and add the milk mixture and stir. Add the coated blueberries and again stir the blueberries in. Do Not Over-mix.
- Place the batter in the muffin tins. Do Not overfill the muffin tins. Fill them to nearly the top.
- Top each muffin with Turbinado sugar or regular sugar if you do not have raw sugar on hand.
- Bake 15 – 20 minutes or until the toothpick test comes out clean.
- Let cool on a wire rack before serving.
- Store in an airtight container in the refrigerator. Toast or reheat the muffins before serving. Muffins will keep 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Keywords: muffins, corn muffins, breakfast, quick bread
Heather says
Yum! My two favorite muffins combined into one. I can’t wait to make these for my family!
Sarah Stockley says
We love blueberry muffins, they are my kids favourites. We have never made our own though, we have made apple muffins but we must try soon
Lavanda Michelle says
I love Blueberry Corn Muffins, especially with fresh blueberries. I can’t wake to make these.
Rhian Westbury says
I’m a big fan of blueberry muffins and this sounds like a very similar type of snack. It’s always nice to have something fresh and tasty x
Melanie Edjourian says
The muffins do love delicious. I’ve not had any with cornmeal before. It sounds like it is a flexible ingredient.
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DAVID J MYERS says
Catherine, We’ve had plenty of blueberry muffins and we love them…but we’ve never had blueberry corn muffins. It just never occurred to us despite the fact that we do really like corn bread. Thanks and Take Care, Big Daddy Dave
Risa Lopez says
I love corn muffins, thanks for sharing the recipe. I will try to make it on weekend.
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Yeah Lifestyle says
I love plain corn muffins but never made them with blueberries, I can’t wait to try your recipe to see how this tastes like
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Rosey says
Corn muffins are always a good idea. Adding blueberries makes it even better.
Melissa Cushing says
These look so delicious and my family and I love cornbread and the addition of blueberries sounds wonderful! I will have to pin this recipe to make this week 🙂
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Gloria says
I love blueberries, especially in muffins. This is a great way to start my day….perfect pairing with my coffee. Great for my afternoon treat too.
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Denise says
I have never met a blueberry muffin that I didn’t like. I cannot wait to give your recipe a try!
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Megs says
This is such a clever recipe. Combining the cornmeal and the blueberries make a delicious muffin that is not too sweet. Thanks again for a great recipe.
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Tracy says
Love a blueberry muffin! The corn meal adds such great flavor and texture. Great recipe!
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Lauren Michael Harris says
I love corn muffins, but have never thought to add much to them. Blueberries are the perfect addition. The little burst of sweetness is so good!
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Liz says
I love blueberry muffins & corn muffins. I have never thought to mix them together! Great idea!
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Heather says
Love a good corn muffin and the blueberries added such a burst of sweetness and freshness! Delicious!
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Sandhya Ramakrishnan says
I am in love with the texture of these blueberry corn muffins! And the flavors are just amazing. This is now one of my favorites to make!
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Chenée says
These are so perfect as a morning treat! The corn muffin texture is perfect and the blueberries add a lovely sweetness.
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