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    You are in: Home / Recipes / Blueberry Corn Muffins Recipe
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    Blueberry Corn Muffins

    Blueberry Corn Muffins. Photo by Baby Kato

    1/1 Photo of Blueberry Corn Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    ellie_'s Note:

    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)

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 04, 2014


      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.

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    • on April 15, 2004


      Made these muffins this morning and had one for breaky while still hot,with lots of butter, nummy, lots of blueberries, very good. Had some more at lunch with our molded chicken salad, they were still very good but we found they were a tiny bit dry at this point. Love the blueberry buttermilk combination, but I think it might be the cornmeal that made them a little dry after they cooled.(Not so dry that we won't finish them!!) I Should also say I used splenda instead of sugar. I will make them again but I would use perhaps only half the amount of cornmeal and add more regular flour. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2004


      I made a batch of these and froze them. After nuking them in the micro they were as good as baked to me. I also used frozen blueberries and they may have added more moisture. Thanks ellie2

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Corn Muffins

    Serving Size: 1 (787 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 170.3
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 5.1 g
    Cholesterol 38.3 mg
    Sodium 231.5 mg
    Total Carbohydrate 21.3 g
    Dietary Fiber 1.2 g
    Sugars 6.5 g
    Protein 2.7 g

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