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Blueberry Corn Muffins

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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.

Yield

Ingredients

Directions

Cook's Notes

This batter can be baked in jumbo or oversize muffin tins.

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Reviews

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How would you rate this recipe?
116
  • 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

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