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Blueberry Corn Muffins

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

  • Yield: Makes 6 large muffins
Blueberry Corn Muffins

Source: Martha Stewart Living Special Issues, 2000


  • 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


  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.

Reviews (7)

  • 120schoolhouse 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.

  • shirleysbubbie 20 Aug, 2008

    I made these

  • 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.

  • 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.

  • runningkaren01 5 Jan, 2008

    I made them in typical muffin tins with cupcake papers. They turned out very well. Delicious recipe.

  • jammiejulie 28 Dec, 2007

    I'd like to try these--is there something that I can use in place of the pastry rings?

  • 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!

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