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

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.
5 from 1 vote

Ingredients
  

  • 1 cup all-purpose Gold Medal flour
  • 1 cup course ground yellow cornmeal
  • ½ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ 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. 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.

Have you tried this recipe?

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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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  1. I love blueberry muffins! And that Dorie corn muffin recipe is a winner. This has got to be good.

  2. I would never have thought to put blueberries in corn bread! But man these look amazing!!!!

  3. 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.

  4. I love how crazy blue the insides of those muffins are! That’s how you know they’re super berry-licious.

  5. 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! ๐Ÿ™‚

  6. Wow. Look at that burst of color and flavor once you bite into the muffin. Yum!! I think berries and cornbread work so well together.

  7. I have never thought of putting fruit in corn muffins, it sounds really good actually.

  8. 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! ๐Ÿ™‚

  9. I just bought corn and blueberries at the market. How do you think these would turn out if I added some fresh corn in addition to the blueberries?

  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 ๐Ÿ™‚

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