Moist and Tender Blueberry Corn Muffins.
Homey blueberry corn muffins that are moist and tender, packed with blueberries, and sweetened with a touch of honey.
When it comes to food, I am easily influenced by what I read. Whatever the characters are eating, I want some. If they are cooking, I want to make what they’re making. I just finished reading The Help – for the third time – and, predictably, started craving pork chops and ham and corn bread and caramel cake and, yes – even chocolate pie.
The last time I read the book, I created this recipe for Caramel Cake with Salted Caramel Italian Meringue Buttercream. This time around, I wanted to bake corn bread. If it was the dead of winter, I might have been perfectly content with plain old corn bread. Since it’s August and I am obsessed with fresh fruit, I decided that Blueberry Corn Muffins, warm from the oven and dripping with butter and honey, was exactly the right way to start the morning.
Any morning. Preferably this morning.
A few thoughts about cornbread and corn muffins…
Anyone out there who doesn’t like cornbread or corn muffins has either, a.) eaten cornbread as hard, dry flavorless as a hockey puck, or b.) eaten cornbread that was overly sweet and the constancy of a cheep supermarket muffin. Neither version is appetizing, and if that’s your only experience with cornbread or corn muffins, I don’t blame you for coming to the conclusion that it’s not the sort of food you want to eat. If that’s you, I ask you to please give corn muffins another chance.
This version is moist and tender, and packed with fresh blueberries. It uses whole grain corn flour instead of cornmeal, which gives the muffins a finer texture while retaining a rich corn flavor. Yogurt and honey contribute moisture and layers of subtly complex flavor. They are delicious on their own and will keep for several days, but are especially good straight from the oven, slathered with butter and a drizzle of honey.
One note about this Blueberry Corn Muffin recipe…
As you can see in the photos, I baked my blueberry corn muffins in tulip style muffin cup liners, which I love. Not only do they look pretty, they allow you to bake much taller muffins than normal liners and are especially great when topping muffins with streusel, like these Banana Oat Muffins with Brown Sugar Streusel. But, the best thing about them is that the pointy tops make it so easy to lift hot muffins out of the pan immediately after pulling them from the oven. My local grocery store doesn’t carry them, so I order mine on Amazon.
If you are using tulip muffin cups, this recipe will yield 12 blueberry corn muffins. If you use regular muffin liners, you’ll end up with about 18 muffins and should decrease the baking time by 8-10 minutes.
- 1½ cups unbleached, all-purpose flour
- 1½ cups whole grain corn flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¾ tsp salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ¼ cup honey
- 4 tbsp butter, melted and cooled to room temperature
- 4 tbsp canola oil or vegetable oil
- ¾ cup full-fat plain, unsweetened yogurt (preferably greek yogurt)
- ½ cup half and half or whole milk
- 2½ cups fresh blueberries
- Preheat oven to 400 degrees and line muffin tins with 18 regular paper liners or 12 tulip style muffin liners.
- In a medium size bowl, stir the flours, baking powder, baking soda and salt with a wire whisk to blend.
- Beat the eggs with a hand held or standing mixer fitted with the whisk attachment at medium-high speed until lightened slightly, about 20 seconds. Add both sugars and the honey and continue to beat on medium-high speed for 1 minute longer, until well blended and fluffy. Stop the mixer and scrape down the sides of the bowl. Turn the mixer to medium and drizzle in the butter and then the oil, in a slow, steady stream, beating until fully incorporated.
- In a small bowl or measuring cup, stir the yogurt and half and half or milk to combine. If you are using a standing mixer, switch to the paddle attachment. Add the yogurt mixture to the batter in small additions, alternating with the dry ingredients: flour, yogurt, flour, yogurt, flour. Beat on low speed after each addition just long enough to blend. Gently stir in the blueberries with a spatula or wooden spoon.
- Distribute batter evenly in prepared muffing pan(s) and bake for about 17-23 minutes if using regular muffin liners and 27-30 minutes if using tulip style muffin liners. Test for doneness by inserting a toothpick in the center of one of the muffins. If it comes out clean, the muffins are done. Cool the muffins on a wire rack and store in an air tight container for up to 3 days at room temperature.