Blueberry Corn Muffins

By Melissa Knific

Published September 5, 2024

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5(925)
Comments
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There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.

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Ingredients

Yield:12 muffins

  • ½ cup/113 grams butter, melted and slightly cooled (8 tablespoons), plus more for greasing

  • 1 cup/about 155 grams (weight will vary by brand) yellow cornmeal (medium- or fine-grain)

  • 1 cup/120 grams all-purpose flour

  • Zest from 1 lemon (optional)

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt, such as Diamond Crystal (or ¼ teaspoon fine salt)

  • 1 cup/240 milliliters whole milk

  • 1 large egg

  • ½ packed cup/110 grams brown sugar (light or dark)

  • 2 cups/280 grams blueberries (fresh or frozen)

Ingredient Substitution Guide
Nutritional analysis per serving

32 grams carbs; 38 milligrams cholesterol; 221 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 2 grams fiber; 227 milligrams sodium; 3 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Generously grease a standard-size muffin tin with butter or coat with cooking spray.

  2. Step 2

    In a medium bowl, whisk together cornmeal, flour, lemon zest (if using), baking powder, baking soda and salt. In a large bowl, whisk together butter, milk, egg and sugar until smooth. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Let the batter rest at room temperature for 10 minutes. Stir in the blueberries (do not thaw if using frozen berries; add them directly from the freezer).

  3. Step 3

    Scoop the batter evenly into the muffin tin. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool further. Serve warm or at room temperature. Store refrigerated in a paper towel-lined, airtight container for up to 3 days. Or, freeze for up to 3 months and thaw at room temperature.

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Ratings

5 out of 5
925 user ratings
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Comments

Ruth

Can I substitute buttermilk for the whole milk in this recipe?

Mary S.

Made these yesterday with course corn meal and 1% milk because that’s what was in my pantry and fridge. Muffins are very tasty and moist straight out of the oven. This morning I pan-roasted halves in Irish butter. Even better! The course-grain corn meal adds texture but a large grain can create a disconcerting crunch.

MEW 68

Push blueberries into muffin batter while it is in the tin. If you mix the blueberries with the batter, even if still frozen, it turns the batter blue-gray.

Dian

Did anyone let them rest after the berries were added and they were in the tin? I usually do this with quick breads and it works well but not too sure here with the frozen fruit and the smaller size.it seems that stirring in the berries then transferring to the tin could deflate them a bit ……

Eileen

Came out great ! followed the recipe including lemon zest. Used Indian Hill brand stone-ground cornmeal and frozen blueberries from our bushes (and they did not turn the batter blue because I added them frozen as directed.) The sweetest seemed right but maybe sprinkling coarse sugar before baking would add a little crunchy sweetness. Did not use paper liners so waited until almost room temp to remove carefully from pan.

MKW

Delicious! I used 1/2 c sour cream 1/2 c water instead of milk. Nice and rich. Med grind bobs red mill cornmeal gave a delightful crunch. For sure beat the sugar and egg into the melted butter before the milk to keep it from separating . Not too sweet , will make again

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