Two Peas and Their Pod

Blueberry Corn Muffins

What do you do when you buy two big containers of blueberries? First, you eat them by the handful because they are so good and you can’t resist. Next, you make a batch of Blueberry Corn Muffins because you are in the mood to bake and you really want to eat muffins. Well, at least that was my thought process. I could have stood at the kitchen counter shoveling blueberries in my face all day, but instead I devoured more than my fair share of Blueberry Corn Muffins.

Cornbread and corn muffins are a staple in our house. We make them all of the time to go with soup, chili, salads, or just because. When I was pregnant with Caleb, I craved corn muffins like crazy. Josh got really good at making corn muffins:) I decided it was my turn to treat him to a batch of fresh corn muffins.

I always like to mix things up so this time I added juicy blueberries to the recipe. The corn muffins are tender and bursting with sweet, plump blueberries. We enjoyed our Blueberry Corn Muffins for breakfast, but they are good any time of the day. Trust me, I know. I ate one for a snack and with my dinner. They really go well with any meal. And a little hint-they are good plain, but add a dab of butter and a drizzle for an extra special treat. Almost too good to be true!

Put your summer blueberries to good use and make a batch of Blueberry Corn Muffins! And make sure you save some blueberries to make Blueberry Yogurt Waffles and Blueberry, Strawberry & Jicama Salsa on the 4th of July! Loading up on blueberries is always a great idea!

Blueberry Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.

Ingredients:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries

Directions:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Corn Muffin recipe adapted from Baking From My Home To Yours

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66 Responses to “Blueberry Corn Muffins”

  1. 1
    Averie @ Averie Cooks — July 2, 2012 @ 3:49 am

    What a fun twist on blueberry muffins…perfect for summer!

  2. 2
    Kathryn — July 2, 2012 @ 4:41 am

    These look like they are bursting with blueberry goodness, just perfect!

  3. 3
    kitchen essence — July 2, 2012 @ 6:22 am

    wonderfully sensationally delicious! Those blueberries look like jewels!

  4. 4
    Lauren at Keep It Sweet — July 2, 2012 @ 7:28 am

    I love corn muffins and blueberries are a great summer addition to anything!

  5. 5

    Wow your blueberry corn muffins look out of this world!!!! Love the last picture of them!!

  6. 6
    Ali @ Gimme Some Oven — July 2, 2012 @ 7:44 am

    Oh my goodness — those look like blueberry heaven. :) Love the pic where you can see the inside of the muffins — delicious!

  7. 7

    What a great recipe to use use up all of my blueberries! Thanks!

  8. 8

    Wow, Maria, those photos are beautiful…like it seems as if those muffins could jump right off of the page and into my mouth. Yummy!!

  9. 9
    Cookbook Queen — July 2, 2012 @ 8:51 am

    Love how the insides of these are full of blueberries!! I think I’d drizzle a bit of syrup on mine…YUM!!

  10. 10

    blueberry muffins and corn muffins are two of my favorites. I love the combination of BOTH! And look at all of that blueberry in your last photo! I love muffins full of yummy chunks like that. These look great, Maria.. I’d eat them with every meal too!

  11. 11
    Regina Cohan — July 2, 2012 @ 9:03 am

    That’s what I was doing this morning! Shoving bluberries in my mouth because i had two cartons full. Now I’ll have to make these muffins. Thanks for the recipe!

  12. 12

    Eric went blueberry picking this weekend… and now I know what I’m going to do with them! I’m going to make some fabulous muffins (just wish I had one now to nibble on)!

  13. 13

    Great use for fresh blueberries! Thanks for sharing!

  14. 14
    DawnK — July 2, 2012 @ 9:19 am

    Those look very tasty! We just made blueberry cornmeal pancakes. They were delicious!

  15. 15
    Julia {The Roasted Root} — July 2, 2012 @ 9:37 am

    These are PACKED with blueberries and I like it! Baking with cornmeal is tons of fun and with the buttermilk, I bet these have tons of wonderful flavor. Definitely a perfect use for blueberries!

  16. 16

    I love the third picture. Full of blueberries!

  17. 17
    Marta — July 2, 2012 @ 9:41 am

    As you say what do you do with lots of berries? Now, i know other way to use blueberries…and i love muffins!
    Thankyou

  18. 18
    Deborah — July 2, 2012 @ 9:46 am

    I love the addition of the blueberries to these. Easton LOVES blueberries, so we’ve had tons of them on hand lately.

  19. 19
    HeatherChristo — July 2, 2012 @ 10:20 am

    These look PACKED with berries Maria! I bet they are awesome!

  20. 20

    Blueberry and corn are two of my favorite muffins- I never thought of combining them!

  21. 21
    Cookin' Canuck — July 2, 2012 @ 10:32 am

    Blueberry season is one of my favorite times of year and I love how packed these muffins are with blueberries. Yum, Maria!

  22. 22

    I love blueberry muffins and corn muffins, but never thought of combining the two – YUM!

    yes, as you can tell, I’m catching up :)

  23. 23

    What a fun idea for the blueberries that are starting to overtake my fridge from our CSA :)

  24. 24
    marla — July 2, 2012 @ 11:05 am

    Such lovely muffins all bursting with blueberries!

  25. 25
    naomi — July 2, 2012 @ 11:11 am

    I love how this is ripped with bursting blueberries! It screams stop admiring me and just eat already.

  26. 26

    Yum! Love how these are full of blueberries!! Going to have to go blueberry picking soon!

  27. 27
    Loretta Williams — July 2, 2012 @ 11:45 am

    How can I print out printer-friendly recipes? I use a lot of paper & ink because of the pictures. I like looking at the pix on my computer, but I’d rather have just the recipe. Thanks.

    • Two Peas replied: — July 2nd, 2012 @ 11:48 am

      There is a print option. Go to the recipe and in the upper right corner click on the printer icon. It is below the photo. That will take you to a printer friendly recipe. I hope that helps. Thanks!

  28. 28
    Wanda — July 2, 2012 @ 12:07 pm

    This is a great twist on two of my favourites – cornbread and blueberry muffins! Fir extra ‘blueberry-ness’, I always mash 1/3 – 1/2c of blueberries and mix it into the dough with the liquid ingredients. Makes the entire batter a bit blue, but ah, the taste is wonderful! These muffins look fairly ‘blue’ already, so I don;t think it would hurt the appearance.

  29. 29

    Yummy! I love corn muffins. I can’t wait til it’s blueberry picking season!

  30. 30
    Alla Staroseletskaya — July 2, 2012 @ 12:52 pm

    I also make blueberry corn muffins: http://cookingwithyiddishemama.blogspot.com/2008/08/easy-blueberry-corn-muffins.html They’re simply the best. Actually, I love baking with corn mean and fruits.

  31. 31

    These look so good! I love corn muffins.

  32. 32
    Bev @ Bev Cooks — July 2, 2012 @ 1:13 pm

    Loooook! I’ll take 3 pans.

  33. 33
    Nancy@acommunaltable — July 2, 2012 @ 1:35 pm

    Think I may have to make a trip to Utah for some of these!!

  34. 34
    Julia — July 2, 2012 @ 1:56 pm

    I love the combination of blues and corn bread!
    And yes, loading up on blueberries is ALWAYS a good idea, always.

  35. 35
    Diane {Created by Diane} — July 2, 2012 @ 1:59 pm

    Oh my goodness two of my favorites in ONE…..LOVE it! Really do you have extra, I’ll be right over :)

  36. 36
    Erica — July 2, 2012 @ 2:20 pm

    Fruit exploding out of muffins is always awesome!! These look so good. You could probably add raspberries too and they’d be perfect for the fourth!

  37. 37

    Love cornbread-esque breakfast goodies :) these would also be awesome for a picnic!

  38. 38

    These look delicious and I have pretty much all the ingredients on hand, I want one now!

  39. 39
    Emily @ Life on Food — July 2, 2012 @ 4:37 pm

    I definitely eat them by the handful too, sometimes before I even make it to the door. I got a whole bunch this weekend. I think will be making some of these muffins once we finish off the blueberry cake.

  40. 40

    Yum! I love blueberry muffins. And I know I love this Dorie corn muffin recipe. It’s got to be a winner. :)

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