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

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5 from 13 reviews

Author: Living the Gourmet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 1 dozen muffins 1x
Category: Breakfast

Ingredients

Units Scale

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
1/2 tsp. salt
1 cup cornmeal
1 egg
1/4 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.