Blueberry Corn Muffins

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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 WafflesΒ and Blueberry, Strawberry & Jicama SalsaΒ on the 4th of July! Loading up on blueberries is always a great idea!

Blueberry Corn Muffins

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

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
12 muffins

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

Instructions

  1. 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. 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. 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. 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.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!

  2. 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!

  3. 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.

    1. 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!

  4. 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.

  5. 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!

  6. 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.

  7. Look at that colors, the muffins look so great.
    I have some blueberries in the freeze, we are in winter so it’s not the season, and I have just a few for new recipes to try. This will be one.

  8. I love the summery combination of the corn meal and blueberries! I tried to find blueberries in bulk at my Costco, but I couldn’t!! I was devastated… but I guess I’ll have to try again! πŸ™‚

  9. Made these last night and they’re so very delicious! However, I used closer to 2 cups berries and yielded 16 standard size muffins. They also don’t look as “berry packed” as yours – did you use extra blueberries?
    Do you have the nutritional stats? I hope they’re not too steep… I had 2 last night! πŸ™‚

  10. I love the combination of blueberry and the corn. It is really a good combination of muffin. I have tasted this at the pastry house and I can say that their mufifn is really good. But, definitely I wanted to try on my own and this is another good recipe on my lists.

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    light meals for one

  11. Wow! I have been making these for a year now for my fiance who does not care for sweets, but LOVES blueberry muffins. The cornmeal is the perfect addition and the fresh blueberries…. YUM! He smilies from ear to ear whenever he comes over an smells them in the ovan. I must admit, I love eating them too πŸ™‚

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