blueberry corn muffins.

All day I dream about muffins.

Seriously, I buy muffins all the time from bakeries and delis, and I think to myself, I am completely capable of making these on my own, so why on Earth am I spending $3.50 a pop to buy muffins every day from the deli?

Oh, right, probably because I can’t be trusted around more than one muffin at a time!

These muffins have the perfect texture. Not too moist and sticky, not too dry and crumbly, but perfectly in-between.

And the cornmeal makes them feel a bit more rustic than muffins you would find at a bakery — a nice departure from tooth-achingly sweet muffins.

Give them a try for a brunch, a family get-together, or an afternoon tea, and watch them get snatched up!

peaches and cake

Blueberry Corn Muffins
Slightly adapted from Martha Stewart
Makes 20 muffins
Time: 45 minutes

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  • 1 cup (2 sticks) plus 2 tablespoons butter, room temperature
  • ¾ cup sugar, plus extra for sprinkling
  • 3 tablespoons honey
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3 ½ teaspoons baking powder
  • ½ cup milk (I used whole milk, but any kind will do), warmed for 30 seconds in microwave
  • 1 ½ cups fresh blueberries, or 1 ½ cups frozen blueberries dredged in flour
  • cold water for brushing over tops
  • cupcake liners

Preheat oven to 375˚F. Line 20 cupcake liners amongst two regular muffin tins.

Whisk flour, cornmeal, and baking powder together in a medium bowl, set aside.

Place softened butter, ¾ cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute.

Add eggs; beat 1 minute more.

Add flour-cornmeal mixture. Beat until combined.

Slowly pour in the warmed milk, beating on low, until just combined. Do not overmix.

Gently fold in blueberries with a spatula. Use a large spoon to divide dough among cupcake liners (do not pack too firmly).

Lightly brush tops with cold water; sprinkle about ½ teaspoon sugar over each.

Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 28-30 minutes. Let cool in pans 5 minutes. Serve immediately or store in an airtight container.

3 responses to “blueberry corn muffins.

  1. sounds good. but i’d use organic corn products because most corn from the US is genetically modified.

  2. The oven mitt is too cute in that photo!


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