Sunday, April 28, 2013

Blueberry-Corn Muffins

These blueberry-corn muffins are best described as the following:
Suppose a blueberry muffin met a corn muffin (perhaps they were co-workers, who gazed longingly at each other from across a crowed room), fell in love (after several attempts at asking Lil Miss Corn Muffin out - she was playing hard to get - she finally said yes; their fate was set), and had little muffin babies (triplets!!) - the little baby hybrid muffins would be these, blueberry-corn muffins....not too corny....not too blueberryish...just perfect.

Corn muffins and blueberry muffins are tied as being my favorites.  So why not merge the two, right?  Upon several unsuccessful attempts - they were either too cornmealy, or too cakey - I had come to the conclusion that I just would have to have one of each.

Then I came across a recipe from America's Test Kitchen for corn sounded promising.  The flour to cornmeal ratio was 2:1, not the 1:1 standard for cornbread.  I did adapt it slightly with the addition of blueberry Greek yogurt and frozen blueberries - to cure my muffin woes.

I halved the recipe, seeing how it's just S and I, which made 3 jumbo Texas-sized muffins (or 6 normal, standard -sized muffins)....if I made a full recipe they would be calling me to rub buttah all over them at the wee hours of primetime network television....those naughty muffins!!

I made these when S was traveling...I ate one warm from the oven and froze the other two, once they were completely cooled; I wrapped them in wax paper and tinfoil.  About a week later we thawed them in the oven, at 200 degrees for about 40 minutes, and had them with our Saturday morning coffee.  Thawing them in the oven did toast them a bit, but was fine by me.....if I had planned ahead, I could have also let them thaw on the counter overnight - if you wanted to avoid the toasting method thaw.

Print THIS Recipe!
Blueberry-Corn Muffins (adapted from, America's Test Kitchen)
makes 3 jumbo, or 6 standard sized muffins

1 cup flour
1/2 cup cornmeal
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plus 2 TBS sugar
1/4 cup of butter, melted (1/2 a stick)
3 TBS sour cream
1/4 cup blueberry Greek yogurt
3 TBS milk
3/4 cup blueberries (I used frozen high-bush berries)

Preheat oven to 400 degrees; grease muffin tins, both the insides and the tops - muffins will rise over when baking.

Whisk together the flour, cornmeal, baking powder, baking soda, and salt.  In a separate bowl, add eggs and sugar -whisk to combine- add sour cream, yogurt, milk - whisk again to combine - finally stream in cooled butter while whisking, incorporating butter into wet mixture.

Gently fold - do not mix- with a large mixing spoon/spatula just until combined; the batter will be thick, that's okay.  Fill the muffin tins with HALF of the batter, glob it in, do not press it down or smooth it out - leave it globby.  Sprinkle half of the berries over the batter, then fill the muffin tins with the remaining batter, and top with remaining berries - again, do not press the batter down or smooth it out, leave it globby.  Layering the berries prevents them all from sinking to the bottom when baking.

Bake for 25-28 minutes, or until golden brown around the edges and when a toothpick test yields just a few crumbs attached.

Let the muffins cool in the pan for about 5 minutes, then gently work the edges and muffin tops away from the pan to remove them to a wire rack for another 10 minutes.

Please visit my Link Party page to see where I have shared this post.


  1. I love muffins Kim and these look so delicious. I have never had blueberries and would love to try them some day. Have a wonderful week.

    1. Some day, you must!! They are the best fresh-picked...whenever we go berry picking, I eat just as much as I can haul.

  2. Great combination! Sounds and looks delicious :) Thanks for joining us at the Let's Get Social Sunday linky party. Have a wonderful week. Diane @MamalDiane

    1. Yes, kinda like the Reese commercials from the 80's....your corrn batter got in my blueberry muffin...well, yeah?....your blueberry batter got in my corn muffin!!

  3. Hopped over from your comment on Call Me PMc , following now on Bloglovin' and G+

  4. Yum! The combination sounds wonderful:) I think my family would love these! I am a new follower and look forward to more of your great recipes:)

  5. These simply look delicious!
    I love the fact that you combine cornmeal with flour, and I really wish I could eat one now :)

  6. Yum Yum! This look so good! Thank you for sharing on Fluster's Creative Muster Party!

    Fluster Buster

    1. Thanks Robin, it's always fun linking-up and clicking through other's links!!

  7. These look delicious!

    Love your blog! Would love for you to link up on A Peek Into My Paradise T.G.I.F. Link Party on Friday!

    Cathy @

  8. I have never had a corn muffin with blueberries in have me intrigued. LOL your buttah comment totally made me laugh!!! Those naughty muffins indeed :-)

  9. I've never thought about combining muffins and corn bread, but I can't think of a better pairing! Yummy. Thanks for sharing on Foodie Friday

    1. I worked at Dunkin when in high school, they use to have bleberry-corn muffins....then they discontinued them (why, Fred....why?) and mamothized their muffins. The old ones, though smaller, were better, IMHO. :o)

  10. These look great!!Never thought of making cornmeal blueberry muffins. Pinned :) Thanks for sharing on Two Cup Tuesday at Pint Sized Baker!

  11. These look so good! I've never made blueberry corn muffins before! I've made blueberry ones, and corn ones, but never the two together! I'll have to try these out they sound so good!

  12. Kim, this is lovely. It would be great if you linked it to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

  13. Miss Kim! These look fabulous. I love fresh blueberries and I agree, Corn muffins are awesome. I just pinned these. I know my hubby will be a fan :) Thank you for linking these up with me @ Great Idea Thursday's! Krista @ A Handful of Everything



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