Blueberry Corn Muffins

Craving a comforting, golden treat with a burst of fruity goodness? Dive into the irresistible world of Blueberry Corn Muffins.

These tender, lightly sweet muffins bring together the rich, rustic flavor of cornmeal and the juicy pop of fresh (or frozen) blueberries.

Perfect for breakfast, brunch, or a cozy afternoon snack, these muffins strike the ideal balance between hearty and indulgent.

Ingredients List

Creating the perfect Blueberry Corn Muffins starts with a few pantry staples and a handful of fresh ingredients. Here’s what you’ll need to make a dozen delicious muffins.

Dry Ingredients

• 1 cup self-rising cornmeal mix (White Lily enriched self-rising white cornmeal mix recommended)
• 1 cup self-rising flour (White Lily enriched bleached self-rising flour recommended)
• ½ cup sugar

Wet Ingredients

• 1 large egg
• 1 cup whole milk (or 2% milk as an alternative)
• 6 tablespoons vegetable oil (canola oil works too)

Add-ins

• 1 cup fresh or frozen blueberries (no need to thaw if using frozen)

Required Kitchen Tools

Having the right kitchen tools on hand ensures smooth muffin-making from start to finish. Here are the essentials for this recipe:

1. 12-Cup Muffin Tin: A standard-size muffin tin is perfect for baking a dozen muffins evenly.
2. Paper Liners or Non-Stick Spray: Prevents sticking and makes cleanup a breeze.
3. Two Mixing Bowls: One large for dry ingredients, one medium for wet.
4. Whisk: Essential for combining ingredients smoothly without over-mixing.
5. Rubber Spatula: Great for gently folding in blueberries without breaking them.
6. Measuring Cups and Spoons: Precision matters—especially for baking.

Ready to bake? Let’s get into mixing and preparing that delicious muffin batter.

Batter Preparation

Preparing the muffin batter is quick and simple—but like all good baking, the magic is in the method. Follow these steps carefully to achieve that soft, tender crumb and beautifully domed muffin top.

Mixing the Ingredients

1. Preheat the Oven
   Start by preheating your oven to 400°F (204°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cup if you prefer a crustier edge. Set aside.
2. Combine the Dry Ingredients
   In a large mixing bowl, whisk together the self-rising cornmeal mix, self-rising flour, and sugar. Whisking helps break up any clumps and evenly distributes the leavening agents.
3. Whisk the Wet Ingredients Separately
   In a medium bowl, whisk together the egg, milk, and oil until smooth. This ensures even distribution when mixed into the dry ingredients.
4. Bring It All Together
   Make a well in the center of the dry mixture and pour in the wet ingredients. Stir just until everything is combined. Avoid over-mixing—the batter should be slightly lumpy. Over-mixing can lead to dense, tough muffins.

Folding in the Blueberries

5. Gently Add Blueberries
   Using a rubber spatula, carefully fold in the blueberries, being gentle to avoid breaking them. If using frozen berries, there’s no need to thaw—but you may want to toss them in a little flour to help prevent them from sinking.
6. Fill the Muffin Tin
   Evenly divide the batter between the 12 prepared muffin cups. Fill each about ¾ full for a nice, rounded top.

Baking the Muffins

Now that your batter is ready and your muffin cups are filled, it’s time to bake these golden beauties to perfection.

Baking Time and Temperature

1. Place the Muffin Tin in the Oven
   Bake the muffins at 400°F (204°C) for 20–25 minutes. The exact time may vary depending on your oven, so start checking around the 20-minute mark.
2. Check for Doneness
   To test if the muffins are ready, insert a toothpick into the center of one muffin. If it comes out clean or with just a few moist crumbs (no wet batter), they’re done.
3. Cool Before Serving
   Remove the muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely or enjoy them warm for the ultimate comfort.

These muffins come out golden on top, moist inside, with juicy pockets of blueberry in every bite. Serve them as-is, or top with a bit of butter or honey if you’re feeling extra indulgent.

Serving and Storage

Whether you’re enjoying these muffins fresh from the oven or saving some for later, here’s how to make the most of your batch.

Serving Suggestions

These muffins are best served warm, with a pat of butter, a drizzle of honey, or even a spoonful of lemon curd for a tangy twist. They’re perfect for:

• A cozy breakfast with coffee or tea
• A quick grab-and-go snack
• A charming addition to a brunch spread

For an elevated touch, try dusting them with powdered sugar or brushing the tops lightly with melted butter and sprinkling on coarse sugar before baking for a crunchy finish.

Storage Instructions

To keep your muffins fresh and flavorful, follow these simple storage tips:

• Room Temperature: Store cooled muffins in an airtight container for up to 2 days. Add a paper towel to the bottom of the container to absorb excess moisture and prevent sogginess.
• Refrigeration: If your kitchen is warm or humid, refrigerate the muffins in an airtight container for up to 4 days. Warm slightly in the microwave before serving.
• Freezing: For longer storage, wrap each muffin individually in plastic wrap, then place in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months. To enjoy again, thaw at room temperature or microwave for 20–30 seconds.

Conclusion

Blueberry Corn Muffins are the perfect fusion of rustic flavor and juicy sweetness. Simple to make, endlessly comforting, and incredibly versatile, these muffins are a go-to recipe for any occasion.

So grab your ingredients, preheat that oven, and get ready to enjoy a batch of homemade goodness—warm, fluffy, and straight from the heart.