Blueberry Corn Muffins

119 Ratings
  • 5 21
  • 4 23
  • 3 36
  • 2 28
  • 1 11

Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for fresh.

Gallery

Credit: Todd Eberle

Recipe Summary test

Yield:
Makes 6 large muffins
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Ingredients

Directions

  • 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).

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  • 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.

  • 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.

  • 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.

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Reviews (9)

119 Ratings
  • 5 21
  • 4 23
  • 3 36
  • 2 28
  • 1 11
Martha Stewart Member
07/20/2018
Three cups of flour is WAY too much. My kitchenaid mixer could almost not even stir the batter, even with the addition of the milk. I had to add additional milk to make the batter pliable enough to fold in some blueberries.
Martha Stewart Member
07/18/2018
Made the Blueberries Corn Muffin today, Like it for not being over sweet.
Martha Stewart Member
04/01/2012
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.
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Martha Stewart Member
08/20/2008
I made these
Martha Stewart Member
08/09/2008
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.
Martha Stewart Member
01/16/2008
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.
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Martha Stewart Member
01/05/2008
I made them in typical muffin tins with cupcake papers. They turned out very well. Delicious recipe.
Martha Stewart Member
12/28/2007
I'd like to try these--is there something that I can use in place of the pastry rings?
Martha Stewart Member
12/27/2007
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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