Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

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  • Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

  • Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Nutrition Facts

180 calories; protein 3.1g 6% DV; carbohydrates 22.6g 7% DV; fat 8.9g 14% DV; cholesterol 37.5mg 13% DV; sodium 253.3mg 10% DV. Full Nutrition

Reviews (197)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/26/2003
This was a great recipe. I used half the butter called for and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries. My husbands comment re: the muffins: "these rock". Read More
(45)

Most helpful critical review

Rating: 3 stars
09/12/2003
These needed much longer in the oven-I followed the directions for baking time and these were so mushy I ended up tossing them and starting over. Read More
(67)
238 Ratings
  • 5 star values: 139
  • 4 star values: 66
  • 3 star values: 22
  • 2 star values: 9
  • 1 star values: 2
Rating: 3 stars
09/11/2003
These needed much longer in the oven-I followed the directions for baking time and these were so mushy I ended up tossing them and starting over. Read More
(67)
Rating: 4 stars
07/26/2003
This was a great recipe. I used half the butter called for and Better than Eggs substitute and it turned out wonderful. I definitely recommend increasing the blueberries. My husbands comment re: the muffins: "these rock". Read More
(45)
Rating: 5 stars
04/14/2003
An Added Note: Fresh blueberries can be used instead of frozen if you like. Also lately I've been adding an extra 1/2 cup of blueberries which just makes them more heavenly! Hope you enjoy my recipe. - Shelley Albeluhn:o) Read More
(43)
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Rating: 3 stars
06/21/2003
I added more blueberries to the batter and that made this recipe very moist. My husband and I both enjoyed these muffins but next time I will add more brown sugar to add to the sweetness and I think I am going to try to use oil instead of butter next time. I hope it won't affect the results. I did use egg substitute and soy milk and it worked out very good. This recipe was easy but will make more than 12 next time also. Read More
(27)
Rating: 4 stars
06/21/2003
These were quick and easy to make. The cornmeal was a nice variation. I doubled the recipe as I was feeding nine children and two adults. They were a hit. My husband said they were really good and needless to say none were left. We will keep this recipe. Read More
(26)
Rating: 5 stars
06/21/2003
the cornmeal goes really well with the blueberries and the butter/brown sugar flavor is excellent. A great recipe!! Thanks. Read More
(24)
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Rating: 5 stars
06/21/2003
These are totally excellent!!!! Read More
(18)
Rating: 3 stars
04/14/2003
Not bad. Read More
(17)
Rating: 3 stars
06/21/2003
I didn't really care for this recipe. The cornmeal seemed to make them heavy and even though I cooked them quite a bit longer than called for they were still soggy. My 8 yo didn't like the texture that the cornmeal gave either. Read More
(16)