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Blueberry Corn Muffins

115

Bake a batch of these moist and delicious treats when guests are expected for brunch.

  • Yield: Makes 6 large muffins

Ingredients

  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar plus 2 tablespoons for sprinkling
  • 3 tablespoons honey
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1 cup blueberries

Directions

  1. Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).

  2. Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

  3. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

  4. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Cook's Notes

This batter can be baked in jumbo or oversize muffin tins. Frozen blueberries may substitute fresh.

Reviews Add a comment

  • jenniferodegaard
    1 APR, 2012
    Very delicious! I only used 2-1/2 c. flour (3 c seemed like a lot!) with the 1 c cornmeal... and they were excellent. Baked in regular size muffin tins... and added extra blueberries to have a greater ratio of soft & sweet with the muffin. Of course, cut down on baking time. My tops were slightly golden when I removed from oven, but had just a slight amount of goo (uncooked muffin) inside... which was like eating a custardy muffin. Ah, lovely.
    Reply
  • shirls31@aol.com
    20 AUG, 2008
    I made these
    Reply
  • michelebogren
    9 AUG, 2008
    These muffins are delicious. Very Buttery ! I used silicone muffin pans as well and they turned out great. One day I may use parchment paper and pastry rings for presentation, but until then normal muffin pans work out great.
    Reply
  • Jo-Evan
    16 JAN, 2008
    These were wonderful. I made them in my new small silicone muffin pans. Just the right size for a moderate eating plan. Who needs to eat jumbo or oversize ??? Frozen blueberries worked so well.
    Reply
  • runningkaren01
    5 JAN, 2008
    I made them in typical muffin tins with cupcake papers. They turned out very well. Delicious recipe.
    Reply
  • jammiejulie
    28 DEC, 2007
    I'd like to try these--is there something that I can use in place of the pastry rings?
    Reply
  • MikeSee
    27 DEC, 2007
    This is my staple blueblerry muffin recipe. Of course, it's got a lot of butter - but a nice change from super sweet muffins!
    Reply