It looks like we’ve been on a corn kick lately, and it’s true … arepas, chocolate chip corn cookies, and now blueberry corn muffins! These muffins are beautifully moist and filled with fresh, plump blueberries! We love anything made with corn, after all it’s the “grain of the gods”, but these muffins with lots of fresh blueberries are tops in our book as a favorite breakfast treat! They are super easy to make and they store well in the refrigerator or freezer.
We just talked about how much we love using Professor Torbert’s Orange Corn Flour in our Chocolate Chip Corn Cookies blog post, and the same goes for these muffins too, because it gives them such a pretty golden hue and looks so pretty with the blueberries. But, you can use any corn flour you prefer. We also made these muffins with all-purpose wheat flour in addition to the corn flour and corn meal, but by all means, substitute with a 1:1 gluten-free baking flour, or simply use all corn flour along with the corn meal. We are not gluten-free in our household, so we stick to the all-purpose-corn flour combo!
We have made the muffins with both frozen and fresh blueberries and we much prefer the fresh berries. For one thing, they don’t bleed blue throughout the batter like the frozen berries do. And for another, they stay so nice and moist even after baking. If you’re in a pinch, you can certainly substitute frozen berries, but thaw them out first and drain off the juices. Whether you use fresh or frozen, be sure to gently fold the berries into the batter so they remain whole.
We think that any kind of berry would be magic with these muffins — any of the blackberry family, huckleberries, or even cranberries. We have not tried all of these berries in the muffins, but think they’d be amazing and delicious! Please let us know if you try any of them:)
Blueberry Corn Muffins
Equipment
- 1 regular muffin tin
- 12 paper muffin liners
Ingredients
- 1/2 cup butter, at room temp
- 1/4 cup light brown sugar
- 2 tbsp. granulated sugar
- 2 large eggs
- 1 cup all-purpose flour or equivalent in gluten-free 1:1 flour
- 3/4 cup corn flour (not corn meal) We love Professor Torbert’s Orange Corn Flour
- 1/4 cup corn meal
- 1 tbsp. baking powder
- 1 tsp. salt
- 3/4 cup plus 2 tablespoons whole or low-fat milk
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350° F. Line muffin tin with paper or foil liners.
- Place butter in a large mixing bowl or the bowl of your food processor. Beat until creamy and fluffy. Add both sugars and beat until well-integrated.
- Add eggs, and beat until thoroughly mixed in with the butter mixture.
- In a separate bowl, whisk together the flour, corn flour, corn meal, baking powder and salt. Add to butter-egg mixture alternately with the milk, beginning and ending with the dries.
- Gently fold blueberries into the batter, taking care not to bruise the berries or break them open. If you do, not to worry, you will just have a slightly more blue muffin!
- Distribute the batter evenly between the prepared muffin tins.
- Bake for 15-18 minutes, or until the center holds when you push with the finger, or a cake tester comes out clean.
- Remove from oven and allow to sit for about 10 minutes before diving in! If you plan to refrigerate or freeze the muffins, be sure to cool them completely before placing them in baggies or plastic containers for storing.
