Sweet Blueberry Corn Muffins

Sweet Corn Muffins with Blueberries

What’s a girl to do when a craving for both blueberries and corn muffins hit? Marry the two together, that’s what! Out of the oven comes these sweet corn muffins bursting with blueberry joy!

Made with a combination of stone-ground cornmeal and flour they have a thick batter that bakes up moist and a little crumbly. The yellow of the cornmeal doesn’t show up because the blueberries streak the batter blue with their juices. A lovely sight to behold.

You can use fresh or frozen blueberries. Whatever you can get your hands on at this time of the year. If using frozen don’t thaw them out first, throw them right into the batter straight from the freezer. Otherwise you’ll wind up with a soggy, mushy mess.

Oh blueberries I’ve missed you terribly. . . not one of you has passed my lips for months now. A crying shame since I can hardly go a day without you during the spring and summer.

Plump, juicy and naturally sweet with your gorgeous blue and purple hues. . . I find your charms simply irresistible.

I had a little taste of summer and I want more!

Now accepting any and all blueberry donations.

{I’ll bake for them.}

Sweet Blueberry Corn Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 24 standard-sized muffins

Sweet Blueberry Corn Muffins

Sweet corn muffins bursting with blueberry joy!


1 cup plus 2 tablespoons unsalted butter, room temperature
3/4 cup sugar
3 tablespoons honey
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest, optional
2 + 1/2 cups all-purpose flour
1 + 1/2 cups yellow cornmeal
3 + 1/2 teaspoons baking powder
2/3 cup buttermilk
1 + 1/2 cup blueberries, fresh or frozen
coarse sugar for sprinkling over top


  1. Heat oven to 375 degrees F. Line 2 (12-muffin) pans with paper liners or grease well.
  2. Beat the softened butter, sugar and honey on medium speed 2 minutes or until fluffy. Beat in eggs, vanilla and zest(if using) 1 minute.
  3. In a separate bowl whisk together the flour, cornmeal and baking powder. Add to the butter mixture and beat on low until just combined. Slowly pour in milk, beating on low, until just until combined.
  4. Toss the blueberries with a teaspoon of flour and gently fold in. The batter will be very thick.
  5. Spoon the batter into the muffin cups 3/4 of the way full pushing the batter down so it's flat and evenly disbursed. Sprinkle the tops generously with sugar.
  6. Bake 20 minutes or until tops are browned and a wooden pick comes out clean from center. Cool in pan on wire racks 10 minutes then remove to wire racks to cool completely.
  7. Store in a tightly covered container in a cool, dry place up to 4 days.


Adapted from Martha Stewart


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  1. says

    Ooh…Love the sugar crust! Seriously got me drooling… ^_^ It’s hard to find cornmeal here where I live. Maybe I should go find it in a big store or something.

  2. says

    I love the texture that cornmeal gives to sweet muffins! The blueberries are the perfect remnants of spring to get me through this awful weather…so long as I keep stuffing these in my face. Which won’t be a problem, I’m sure.

  3. says

    Blueberry muffins are one of my favorites and yours, with the corn flour and buttermilk, are amazing dear :) I like the crispy crust of sugar very much. Bye, hope your week is great ^_^

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