Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Total time: 40 min
Yield: 15 serving(s)
Ingredients: 1 ¾ cups all purpose flour; ¾ cups cornmeal; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 teaspoons salt; ½ cup sugar in the raw; ½ cup sugar; ¾ cup canola or grapeseed oil; 1 egg; 1 egg yolk; 1 ½ cups buttermilk; 2 cups blueberries; sugar in the raw for garnish

Dani McReynolds

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Blueberry corn muffins always make us think of a charming bed and breakfast somewhere in New England, where you get woken up gently in the morning by the smell of freshly baked goods and the sound of birds chirping. This easy recipe for blueberry corn muffins can evoke that feeling, right in your own home. They're full of plump blueberries and a pleasantly toothsome texture from cornmeal. These muffins are perfect in the morning with a cup of coffee or as an afternoon snack with tea. If you have muffins that dry out later in the week, split them in half and griddle them cut side down with sweet butter.

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Servings: 15

Ready in: 40min PT40M

Ingredients

1 ¾ cups all purpose flour
¾ cups cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons salt
½ cup sugar in the raw
½ cup sugar
¾ cup canola or grapeseed oil
1 egg
1 egg yolk
1 ½ cups buttermilk
2 cups blueberries
sugar in the raw for garnish

Directions

Preheat oven to 350°F (180°C). Line muffin tray with cupcake liners.
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.

Tagged:

Egg Snacks Blueberries Buttermilk Vegetarian No Meat Quick Breads

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

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!

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.