Blueberry Corn Muffins


I usually have a slight obsession when it comes to blueberries, but ever since I got pregnant it’s been out of control. I have been craving blueberries like nobodies business! Shoveling blueberries into my mouth while standing in front of the fridge? Check! Buying unheard of amounts of blueberries at the grocery store? Check! Throwing blueberries into anything and everything? You got it! So what’s a girl to do when she craves a sweet corn muffin and blueberries? Combine them of course! 😀 Tender corn muffins bursting with plump blueberries and topped off with a sugary crust. Doesn’t get much better than that, huh? I like to make these corn muffins for breakfast, but they’re wonderful any time of the day. These babies are best served warm, with a slather of butter and a drizzle of maple syrup. So what are you waiting for? The grocery stores and farmers markets are brimming with ripe blueberries!

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Blueberry Corn Muffins

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  • 1 ½ cups unbleached all-purpose flour, (7 ½ ounces)
  • 1 cup yellow cornmeal (5 ½ ounces)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup fresh blueberries, or unthawed frozen
  • 1/4 cup packed light brown sugar (1 ¾ ounces)
  • 3/4 cup frozen corn (3 ½ ounces), defrosted
  • 3/4 cup buttermilk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
  • 2 tablespoons granulated sugar


  1. Preheat oven to 400 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt until combined; add blueberries and toss to coat; set aside.
  3. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  4. Using rubber spatula, make a well in center of dry ingredients; pour buttermilk mixture into well. Gently fold dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Divide batter equally among prepared muffin cups, smoothing the tops. Sprinkle the granulated sugar over the muffin tops. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes before serving.

Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 15 to 17 minutes

Source: adapted from Cook’s Illustrated

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18 Responses to Blueberry Corn Muffins

  1. Fayeyvonne says:

    I know what you mean about blueberries! Love ’em. This combination is Interesting. Love the addition of cornmeal, corn and maple syrup!

  2. Michael Ann says:

    Making these for sure!!! I’ve got 2 pints of blueberries in the fridge just waiting to be baked up 🙂

  3. Marcee ...... ILLINOIS says:

    Very good for you! Keep enjoying.

    Over the weekend we made blueberry/banana/carrot smoothies! So very delicious.

    Is it safe to add chia seed to drinks and dishes when preggie? Not sure about this.

  4. Blueberries always photograph so well! Love it! Blueberry Corn Muffins sound so good, even without a pregnant belly 🙂

  5. Caroline says:

    At least blueberries are a very healthy obsession! It could be much worse. These muffins sound incredible. Mmmm!

  6. ideeintavola says:

    Now, me too, I want to eat blueberry, even if I’m not yet pregnant! Ihihihii 😀

  7. ChgoJohn says:

    I know what you mean about blueberries and I’m certainly not pregnant. So much flavor is such a little berry!

  8. I LOVE corn muffins and I love blueberry muffins. What an incredible idea!

  9. Yum! These look delicious. I’m a fan of blueberries but an even bigger fan of anything with cornmeal 🙂

  10. I suspect I would like these — I find regular blueberry muffins just so white…

  11. Diana says:

    These muffins look amazing, I really want to try the corn and blueberries combo, yum-yum!! Have a good day! 😀

  12. hotlyspiced says:

    I remember pregnancy cravings. Mine were for dried fruit. I couldn’t eat enough of it. Blueberries are a great craving because they are so good for you. I love the look of your muffins and would like to try this wonderful recipe xx

  13. Sally says:

    Adding blueberries to corn muffins really gives them that extra something special. A burst of fruity goodness. I’ve been intrigued by this cooks illustrated recipe, and knowing that you made it and deemed it delish gives me a reason to make it when I go home one time. My dad loves corn muffins 🙂

  14. overtimecook says:

    I’ve been meaning to make blueberry corn muffins. Yours look amazing!

  15. Blueberry and corn is a combination I’m yet to try! These sound incredible, Christina and I’m sure they’d be the perfect to go breakfast!

  16. I don’t really love corn bread but these look amazing!

  17. jenny says:

    I LOVE your site! The pictures are beautiful, the food is delish! I just had to tell you how much I appreciate the time you put into this. I know it’s a lot of work, but it is SO appreciated.

    Keep up the good work!

    And congrats on your pregnancy! I have 3 boys of my own and they eat constantly.

    BTW, do you mind if I share some of your recipes on my own blog? It’s not a recipe blog and I would always give you credit. Thanks…

    • Christina says:

      Thanks so much for the kind words Jenny! 🙂 Of course you can share my recipes on your blog, I just ask that you don’t use my pictures since I put a lot of time and effort into them. 😀

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