Blueberry Corn Muffins
Warm, buttery, and bursting with berries—these are breakfast heroes that bake in under 20 minutes.
These muffins strike the perfect balance between hearty and sweet. The cornmeal brings just the right amount of rustic crunch, while the buttermilk keeps everything soft and tender. Juicy blueberries are the star here, adding pockets of fresh flavor in every golden bite.
Best part? You don’t need a mixer or fancy tricks—just a bowl, a spoon, and about half an hour.
Whether you’re baking for a brunch spread or a cozy morning treat, these muffins are a win-you-over kind of bake.
“Warm, buttery, and bursting with berries—these are breakfast heroes that bake in under 20 minutes.”
Why You’ll Love Them
Golden & Tender: Buttermilk and butter make these muffins soft with just the right crumb.
Rustic Crunch: Cornmeal adds texture without making them dry or gritty.
Berry-Filled Bliss: Fresh or frozen blueberries turn every bite into a little jammy surprise.
Quick & Easy: No need to cream butter or haul out a mixer—just stir and bake.
Freezer-Friendly: Make a batch, save a few for later, and enjoy warm muffins any time.
Ingredients & Substitutions
| INGREDIENT | WHY IT MATTERS | NOTES / SWAPS |
|---|---|---|
| All-Purpose Flour | Balances the cornmeal and gives structure | Avoid replacing entirely with cornmeal—muffins may crumble |
| Cornmeal | Adds that signature hearty texture and flavor | Medium or fine grind both work well |
| Buttermilk | Keeps muffins moist and adds subtle tang | Sub with 1 tbsp lemon juice + milk if needed |
| Melted Butter | Adds rich flavor and tender crumb | Neutral oil works, but butter is best |
| Eggs | Binds everything and adds lift | Room temperature helps them mix in smoothly |
| Granulated Sugar | Sweetens just enough to balance the tang | Can be slightly adjusted to taste |
| Baking Soda | Reacts with buttermilk for fluffier muffins | Essential for lift—don’t skip |
| Baking Powder | Ensures even rise | Make sure it’s fresh |
| Salt | Enhances flavor | Reduce a bit if using salted butter |
| Fresh Blueberries | Juicy bursts of flavor | Frozen berries work—add from frozen to avoid purple streaks |
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes! Just toss them in a tablespoon of flour before folding them into the batter. This helps prevent streaking and keeps them evenly distributed.
What kind of cornmeal is best?
Medium grind cornmeal gives the best texture—enough crunch without being gritty. Fine grind works too, just a bit softer.
Can I make these muffins dairy-free?
You can! Use plant-based butter or oil, and swap buttermilk with almond milk + 1 tbsp lemon juice. Texture will vary slightly, but they’ll still be tasty.
How do I store them?
Once fully cooled, store in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Reheat in the microwave or toaster oven.
Can I make mini muffins?
Absolutely. Just reduce the baking time to about 10–12 minutes and keep an eye on them.
Can I add other mix-ins?
Totally—chopped strawberries, raspberries, lemon zest, or even a pinch of cinnamon or nutmeg can be added for variety. Keep add-ins to about 1 cup total.
Blueberry Corn Muffin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Equipment
Mixing Bowl
Measuring Cups and Spoons
Muffin Pan
Muffin Liners
Rubber Spatula
Ingredients
1 cup (120g) all-purpose flour
1 cup (150g) cornmeal
2 cups (480ml) buttermilk
1/2 cup (115g) butter, melted
2 whole eggs
1/3 cup (67g) granulated sugar
2 teaspoons (8g) baking soda
1 teaspoon (4g) baking powder
1/2 teaspoon (3g) salt
1 cup (150g) fresh blueberries
Directions
Step 1: Preheat Oven & Prepare Muffin Pan
- – Preheat your oven to 375°F (190°C).
- – Line a 12-cup muffin pan with muffin liners or grease the pan with butter or cooking spray.
Step 2: Combine Dry Ingredients
- – In a large mixing bowl, combine the all-purpose flour, cornmeal, baking soda, baking powder, and salt.
- – Stir gently to mix all the dry ingredients together.
Step 3: Mix Wet Ingredients
- – In a separate bowl, whisk together the buttermilk, melted butter, eggs, and granulated sugar.
- – Whisk until the mixture is smooth and the sugar has dissolved.
Step 4: Combine Wet and Dry Ingredients
- – Pour the wet ingredients into the bowl with the dry ingredients.
- – Stir gently with a rubber spatula until just combined. Be careful not to overmix; the batter should be lumpy.
Step 5: Add Blueberries
- – Gently fold the fresh blueberries into the batter. Try not to crush them to keep the muffins from turning blue.
Step 6: Fill Muffin Tin
- – Using a spoon or ice cream scoop, divide the muffin batter evenly between the 12 muffin cups. Fill each cup about 3/4 of the way full.
Step 7: Bake the Muffins
- – Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool and Serve
- – Once done, remove the muffins from the oven and let them cool in the pan for 5 minutes.
- 2. Transfer the muffins to a wire rack to cool completely or serve warm.
Simple Baker’s Tips
- Lumpy = Good: Don’t stir until smooth—gentle mixing keeps muffins tender.
- Keep Berries Suspended: Toss blueberries in a spoonful of flour before folding them in.
- Frozen Berries Work: No need to thaw—just fold them in straight from the freezer.
- Sweet Crust Alert: Sprinkle coarse sugar on top before baking for a light crunch.
- Store or Freeze: These keep in an airtight container for 3 days, or freeze for up to 2 months.
Final Thoughts from My Kitchen to Yours 💛
Muffins are the ultimate comfort bake—low stress, high reward. And this blueberry corn version has that cozy, farmhouse flavor with just enough sweetness to feel like a treat.
I make these when I want something quick, hearty, and homemade. They’ve saved more rushed mornings than I can count, and they always disappear fast.
Warm them up, slather with butter, or enjoy as-is. However you eat them, you’ll want to keep this recipe close.
