clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Corn Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 1 dozen muffins 1x


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


  • 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
Recipe Card powered byTasty Recipes