Blueberry Corn Muffins

Rated 5.0 based on 2 customer reviews
Blueberry Corn Muffins
Blueberry Corn Muffins


  • 1¾ cups all-purpose flour
  • ¾ cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • ½ cup raw sugar
  • ½ cup white sugar
  • ¾ cup canola oil (or grapeseed oil)
  • 1 egg
  • 1 egg yolk
  • 1½ cups buttermilk
  • 2 cups blueberries
  • raw sugar for garnish


  1. Preheat oven to 350°F (180°C). Line muffin tray with cupcake liners.
  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Whisk together sugar in the raw, granulated sugar, and oil in a separate bowl; add eggs; add buttermilk and whisk all together. Fold in dry ingredients; add blueberries and stir. Fill muffin liners ¾ of the way and sprinkle the tops with sugar in the raw. Bake, about 20 minutes or until a toothpick comes out clean and the tops have become golden brown.
Mealthy tip:

You can make your own muffin mix in advance by combining the dry ingredients ahead of time and storing them away in a container. Then all you have to do is stir in the wet ingredients and you're good to go. This would also make a sweet gift for someone along with the instructions on a recipe card.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Really delicious, sweet blueberry corn muffins. I made a batch ahead of time and take them with me in the morning for breakfast on the go. It goes great with my morning coffee and keeps me satisfied until mid morning. This is a must try for all blueberry muffin lovers!

Image of Laura Griffin

Laura Griffin says:

This corn muffins were better than I expected. Definitely a mix between corn bread and blueberry muffins. I like to add sugar in the raw on top and eat in the morning for breakfast.