Warm and comforting 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 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 every morning.
How to Make Soft, Tender Blueberry 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
These blueberry corn muffins are extremely moist and tender, and packed with fresh blueberries.
The recipe calls for whole grain corn flour instead of cornmeal, because corn flour gives the muffins a softer texture. But, if you can't find corn flour, you can substitute corn meal, which is also delicious.
Yogurt and honey contribute moisture and make them more flavorful. 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.
Tulip Paper Liners are the Secret to Large, Tall Blueberry Cornmeal Muffins
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.
More popular muffin recipes:
- Lemon Blueberry Muffins
- Sour Cream Streusel Blueberry Muffins
- Apple Cinnamon Muffins with Streusel
- Cinnamon Streusel Mini Muffins
- Mixed Berry Muffins
- Lemon Ginger Muffins
- 1 ½ cups all-purpose flour
- 1 ½ cups whole grain corn flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- ¼ cup honey
- 4 tablespoon butter, melted and cooled to room temperature
- 4 tablespoon canola oil or vegetable oil
- ¾ cup full-fat plain, unsweetened yogurt (preferably greek yogurt)
- ½ cup milk
- 2 ½ 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 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. To test for doneness, stick a toothpick in the center of one of the muffins and remove it. There should be no evidence of raw batter on the toothpick.
- Let the muffins cool on a wire rack for at least 5-10 minutes before serving. Store in an air tight container for up to 2 days at room temperature, or in the refrigerator for up to 4 days.
What if you don't have corn flour?
The recipe calls for whole grain corn flour instead of cornmeal, which gives the muffins a finer texture while retaining a rich corn flavor. If you can't find corn flour, you can substitute corn meal. Using corn meal in these muffins also works well, you just won't get as soft of a texture.
Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 292mgCarbohydrates: 35gFiber: 1gSugar: 18gProtein: 4g
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