Preheat oven to 425°F. Grease a 12-cup muffin tray with butter or cooking spray.
Place flour, cornmeal, baking powder and kosher salt in a large bowl and whisk to combine.
In a small bowl, whisk together butter, honey, sugar and milk until the sugar dissolves. Whisk in egg. Stir the butter mixture in with the dry ingredients until just combined. Fold in blueberries. Leave batter to sit for 5 minutes.
Divide batter evenly into wells of muffin tray. Add a sprinkle of sanding sugar to the top of each, plus two or three blueberries.
Transfer to oven and bake for 15 - 20 minutes. Muffins should be golden and a cake tester or toothpick should come away clean. Gently coax out of muffin tin and cool on wire rack. Serve and enjoy immediately or store in an airtight container.
Blueberry Corn Muffins
Ingredients
1 cup unbleached all-purpose flour
½ cup coarse cornmeal
½ cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons butter (1 stick), melted and cooled
1 egg, room temperature
⅓ cup honey
⅓ cup granulated sugar
¾ cup whole milk
2 cups blueberries
To garnish
handful of blueberries
sanding sugar
Directions
Preheat oven to 425°F. Grease a 12-cup muffin tray with butter or cooking spray.
Place flour, cornmeal, baking powder and kosher salt in a large bowl and whisk to combine.
In a small bowl, whisk together butter, honey, sugar and milk until the sugar dissolves. Whisk in egg. Stir the butter mixture in with the dry ingredients until just combined. Fold in blueberries. Leave batter to sit for 5 minutes.
Divide batter evenly into wells of muffin tray. Add a sprinkle of sanding sugar to the top of each, plus two or three blueberries.
Transfer to oven and bake for 15 - 20 minutes. Muffins should be golden and a cake tester or toothpick should come away clean. Gently coax out of muffin tin and cool on wire rack. Serve and enjoy immediately or store in an airtight container.
Blueberry Corn Muffins
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Fresh blueberries folded into a light honey and cornmeal batter before getting baked into muffins…
Trust us, these are the best FRESH BLUEBERRY CORN MUFFINS you’ll ever have!
Perhaps we should clarify; although these blueberry muffins are the best, you will have to make them to experience it for yourself. Thankfully, as always, we tested the recipe until we got it right, and boy did we ever.
We’re talking about:
the perfect mix of choice ingredients
simple, straightforward instructions
crunchy bursts of flavour thanks to coarse-ground cornmeal and fresh blueberries
muffins being the ideal grab-and-go snack
really, really delicious flavour
A final thought on this homemade blueberry muffin recipe – it gave us all the feels on the very first bite. I ended up enjoying three, one right after the other, during the shoot. Don’t expect them to last long. We think you should PIN this recipe to a favourite Pinterest board for easy reference, plus BOOKMARK the page and SHARE it with friends.
Here are a few more fun facts about these FRESH BLUEBERRY CORN MUFFINS:
Yet again; doesn’t take much to make a seriously delicious batch of homemade muffins.
Use fresh blueberries to make this recipe. If you have freshly picked wild blueberries, even better!
BLUEBERRIES
This homemade muffin recipe gets bonus points for including blueberries in the mix. After posting a teaser of this recipe, one of our followers DM’d us asking if he could make it using frozen berries. Although technically frozen blueberries will work, we found fresh blueberries performed better. Many made it through the bake intact, so there’s that lovely pop of flavour when you bite into them. As always, make this recipe work for you, but if you can, try it with freshly picked berries, if possible.
These muffins are made memorable thanks to our inclusion of both fine and coarse ground cornmeal.
DRY MIXTURE
We expect the dry ingredients needed for the flour mixture may raise a couple of eyebrows, especially since we’re calling for both fine and coarsely ground cornmeal. The flour, baking powder and fine cornmeal give the muffins a light fluffiness while the coarse cornmeal adds a fabulous crunchy texture to the muffins. In the VIDEO for the recipe, I explain that you can make do with just the fine cornmeal if it’s all you have, but the coarse variety is this recipe’s game changer. Both Carol, and I loved the crunchiness; it’s unexpected and memorable.
The honey softens the sweetness of our muffins.
WET INGREDIENTS
We often see muffin recipes that call for milk, eggs, melted butter and sugar, and this recipe is no exception. I dialled down the quantity of granulated sugar and added honey, resulting in a subtlety sweetened crumb that allows both the sweetness and tart flavour of the blueberries to shine. Since crafting this post, I’ve made the recipe a few more times trying different kinds of honey. If you can, try to track down clover, buckwheat, sage or tupelo varieties. Honey varieties are all the rage, and we invite you to experiment with different kinds in this recipe.
Important to give the muffin batter a 5-minute rest period. This helps it plump-up before baking.
TIME OUT
So there I was, right in the middle of the third test for this recipe. I’d just finished making the batter, stirred in the blueberries when, lightbulb! Maybe I should leave this to sit for a few minutes, just like the start of a classic CORNBREAD RECIPE? Hmmm, maybe I should have called them blueberry cornbread muffins. Sure enough, that tiny time out gave the cornmeal a chance to soak up some of the sweet ingredients. As a result, the batter is much denser, and we like the volume way more.
No need to use muffin liners. Simply grease the muffin pan, fill and bake.
MUFFIN TINS
Use a standard 12-cup muffin pan when making the recipe and either grease the wells with butter or coat them with cooking spray as we did. Yup, you read that right, no paper liners or muffin cups are required. The muffins come away from the pan without incident, so long as you don’t overfill them. One thing to note is how the edge of the muffin caps turns a deep golden as they bake. That crunchy edge is a wonderful treat – wait until you try it!
Adding a few blueberries and a sprinkle of sanding sugar to the top of each muffin is the perfect finishing touch.
GARNISH
When making muffins from scratch, it’s always a nice surprise to add a little garnish on top. A sprinkle of sparkly sanding sugar, plus a few more fresh blueberries atop each muffin, is wonderful.
Spoiler alert! Those crispy golden edges are super enjoyable so, enjoy!
ENJOY
As I first mentioned, muffins are great grab-and-go snacks. Of course, they also work for breakfast or as a nice tide-you-over treat for those moments between meals when you just gotta have something. Weekend guests love them too (hint!).
Love the soft crumb and fresh fruit flavour of these muffins. Winner!
These FRESH BLUEBERRY CORN MUFFINS are sensational!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 cup unbleached all-purpose flour
½ cup coarse cornmeal
½ cup fine cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons butter (1 stick), melted and cooled
1 egg, room temperature
⅓ cup honey
⅓ cup granulated sugar
¾ cup whole milk
2 cups blueberries
To garnish
handful of blueberries
sanding sugar
Directions
Preheat oven to 425°F. Grease a 12-cup muffin tray with butter or cooking spray.
Place flour, cornmeal, baking powder and kosher salt in a large bowl and whisk to combine.
In a small bowl, whisk together butter, honey, sugar and milk until the sugar dissolves. Whisk in egg. Stir the butter mixture in with the dry ingredients until just combined. Fold in blueberries. Leave batter to sit for 5 minutes.
Divide batter evenly into wells of muffin tray. Add a sprinkle of sanding sugar to the top of each, plus two or three blueberries.
Transfer to oven and bake for 15 - 20 minutes. Muffins should be golden and a cake tester or toothpick should come away clean. Gently coax out of muffin tin and cool on wire rack. Serve and enjoy immediately or store in an airtight container.
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