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(869)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
869 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Aileen

This recipe doesn’t miss - I’m not a baker by any means, but these are foolproof. Have also made with chocolate chips and orange zest, instead of blueberries and lemon

firstmate

These were easy and delicious. I used a combination of 2% milk and plain Greek yogurt because I had it in the fridge. Halved the sugar as well as blueberries. 👍

KT

I had to nuke the liquid mixture. The melted butter solidified when the cold milk was added.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.