New This Month

Watch

Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don't worry; the baked muffins will still turn a nice golden brown.

Source: Everyday Food, July/August 2005
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Using an ice-cream scoop makes it easy to divide the batter evenly and neatly among the lined cups.

Similar Recipes

Reviews

5
4
3
2
1
56
How would you rate this recipe?
56
  • AKeo
    28 JUN, 2011
    I have tried many blueberry muffin recipes with little success or satisfaction. This was fairly easy, full of blueberries, and came out absolutely delicious. I will be using this as my go to blueberry muffin recipe!
    Reply
  • Yaksmuse
    27 JUN, 2011
    I made these cupcakes twice - the first time I followed the recipe and they were very good. I used organic cornmeal and I thought the cornmeal made them just a bit bitter. The second time I made them, I substituted brown rice flour for the cornmeal and they came out much better than the first batch. The rice flour added some sweetness without sacrifice the crunchy bite...
    Reply
  • SOMERSIZING
    7 SEP, 2008
    LOVE BLUEBERRIES AND CREAM. AFTER 10 YEARS I FIND OUT HUBBY LIKES BLUEBERRY MUFFINS
    Reply
  • mentosaddict
    14 AUG, 2008
    I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
    Reply
  • mentosaddict
    14 AUG, 2008
    I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
    Reply
  • willianna
    6 AUG, 2008
    i've often wondered if it matters whether or not the milk and eggs are room temperature when it comes to making muffins...does it make a difference? thanks!!!
    Reply
  • charlenebernier
    6 AUG, 2008
    I love these muffins!! The cornmeal add real substance and saves the muffin from being overly sweet and oily as most 'breakfast breads' are.
    Reply
  • Stephensgirl
    16 JUL, 2008
    After reading this review,maybe omitting the cornmeal and subbing all flour would improve the texture and taste?
    Reply
  • pfonda
    23 JUN, 2008
    I made these muffins and was very disappointed with the results. The texture is awful. Like having sand in your throat. I wish I could have my fresh blueberries back. Yuck!
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes