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Blueberry Corn Muffins

These moist and tender blueberry corn muffins are an easy breakfast or a perfect side dish with hearty chilizesty barbecue, or a juicy roast chicken!
Course Breakfast, Side Dish, Sides
Cuisine American, Southern
Keyword blueberry corn muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 206kcal
Author Blair Lonergan

Ingredients

Instructions

  • Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners; set aside.
  • In a large bowl, whisk together cornmeal mix, self-rising flour, and sugar.
  • In a medium bowl, whisk together egg, milk, and oil.
  • Make a well in the center of the dry ingredients. Add the wet ingredients to the well in the center of the dry ingredients. Stir just until the ingredients are combined; be careful not to over-mix.
  • Gently fold in the blueberries.
  • Divide the batter between the prepared muffin cups.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and serve warm, or cool on a wire rack.

Notes

  • Recipe slightly adapted from White Lily.
  • Make your own self-rising cornmeal mix at home using this recipe.
  • To make your own self-rising flour, place 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt.
  • Cranberry: instead of blueberries, add 1 cup of dried sweetened cranberries or chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
  • Lemon Blueberry Corn Muffins: add the zest from 1 lemon for a hint of lemon flavor in the muffins.
  • Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
  • Don’t over-mix the batter or it will become tough and dense, and you'll end up with dry muffins.
  • To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don't cook them for too long, or they can dry out.
  • Use whole milk (or at least 2% milk) rather than skim milk or a lower-fat non-dairy alternative. The fat in the milk adds flavor, and it keeps the muffins moist.

Nutrition

Serving: 1muffin | Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 15mg | Potassium: 95mg | Fiber: 2g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg