Blue Corn Blueberry Muffins

READY IN: 24mins
Recipe by Chef Rangel

As with most muffins, these are great served warm with butter.

Top Review by sunsetdragon

I just made these for breakfast and I am really pleased with the way these turned out! They have beautiful blue color and the recipe is perfect for company. I 've been searching for quick starter muffin for guests and I think this is it. Please note that I used powdered buttermilk and I had to increase the bake time to 18.5 minutes. I figure it's because I'm at a higher altitude; next time I'll add an extra two tablespoons of flour. Yum!

Ingredients Nutrition


  1. Preaheat oven to 400°F And grease a 12-cup muffin tin.
  2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar.
  3. In a small bowl, whisk together egg, egg white, vegetable oil and buttermilk. Pour into flour mixture and mix until almost combined.
  4. Add the blueberries and stir to distribute.
  5. Evenly divide the batter into the prepared muffin tin.
  6. Bake for 14-16 minutes or until a toothpick comes out clean and the muffin springs back when gently pressed.
  7. Cool completely on a wire rack.

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