Blueberry Corn Muffins

READY IN: 40mins
Recipe by ellie_

Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)

Top Review by Baby Kato

We really enjoyed these blueberry muffins ellie. I halved the recipe and it made 6 beautiful muffins. After reading the other reviews, I used 1/8 cup of cornmeal, 1/2 cup of white flour and 1/4 cup of cornflour, it worked well. I must honestly say that the muffins didn't hang around long enough to get dry. Thanks for sharing your recipe. Made for Rookies Tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 425-degrees F.
  2. Grease 12 muffin tins or use paper liners.
  3. Mix first 5 ingredients (flour- salt) in a large bowl.
  4. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
  5. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
  6. Spoon into prepared muffin tins, filling 2/3 full.
  7. Bake for 20-30 minutes or until golden.

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