I have baked a plethora of blueberry muffins and am thrilled when I see a new recipe for them. This recipe definitely got my attention when I read it and tore it out of some magazine; now I don’t have a clue what magazine it was. Anyway, blueberry muffins ~ corn muffins; they’re both great. But combine the two, who would’ve thought?
These are so very delicious, I couldn’t believe it! The blueberries and cornmeal with a little sugar and a touch of cinnamon is a wonderful thing. I much prefer a muffin that is not terribly sweet and these have just the right amount of sweetness. I used fresh blueberries; however, frozen can be used also but, do not thaw them before adding them to the batter.
These blueberry corn muffins are so good and the color is just-right with the corn meal addition. And to make matters better, they are just as delicious a day or two after baking!
I really hope you give these a try as they are easy and filled with great blueberry corn flavor. Yummy delicious warm or room temperature!
Blueberry Corn Muffins
¼ cup butter, softened
¼ cup granulated sugar
¼ cup brown sugar, packed
1 cup flour
½ cup stone ground corn meal
2 teaspoons baking powder
¼ teaspoon salt
1/2 teaspoon ground cinnamon
½ cup milk, whole or 2%
1 cup blueberries
In mixing bowl, cream butter and sugars.
Add egg, mix well.
Combine flour, corn meal, baking powder, salt and cinnamon.
Add to the butter mixture alternately with the mik.
Stir until just combined well, do not over-stir.
Fold in blueberries.
Spray muffin pan with nonstick cooking spray or use paper liners.
Fill each cup two-thirds full.
Bake at 400 degrees 18-20 minutes or until toothpick comes out clean.
Cool for 5 minutes in pan.
Remove to wire rack.
This is now my favorite blueberry muffin and Bill’s too!