Blueberry Corn Muffins

By Melissa Knific

Published Sept. 6, 2024

Blueberry Corn Muffins
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5(653)
Comments
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There are corn muffins, and then there are blueberry corn muffins. The simple addition of fruit transforms the bread basket staple into a glorious, slightly tart treat equally suitable for dinner or breakfast (or anything in between). Don’t skip the ten-minute rest in step 2 — it allows the batter to hydrate and creates an A+ dome — but make sure to stir in the blueberries after that, so the juices don’t seep and create a grayish tint. Serve these muffins as a grab-and-go breakfast, alongside a bowl of chili or slathered in honey butter to accompany a barbecue spread.

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Ingredients

Yield:12 muffins
  • ½cup/113 grams butter, melted and slightly cooled (8 tablespoons), plus more for greasing
  • 1cup/about 155 grams (weight will vary by brand) yellow cornmeal (medium- or fine-grain)
  • 1cup/120 grams all-purpose flour
  • Zest from 1 lemon (optional)
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • ½teaspoon kosher salt, such as Diamond Crystal (or ¼ teaspoon fine salt)
  • 1cup/240 milliliters whole milk
  • 1large egg
  • ½packed cup/110 grams brown sugar (light or dark)
  • 2cups/280 grams blueberries (fresh or frozen)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

221 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 227 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Generously grease a standard-size muffin tin with butter or coat with cooking spray.

  2. Step 2

    In a medium bowl, whisk together cornmeal, flour, lemon zest (if using), baking powder, baking soda and salt. In a large bowl, whisk together butter, milk, egg and sugar until smooth. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Let the batter rest at room temperature for 10 minutes. Stir in the blueberries (do not thaw if using frozen berries; add them directly from the freezer).

  3. Step 3

    Scoop the batter evenly into the muffin tin. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool further. Serve warm or at room temperature. Store refrigerated in a paper towel-lined, airtight container for up to 3 days. Or, freeze for up to 3 months and thaw at room temperature.

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Ratings

5 out of 5
653 user ratings
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Comments

Mary S.

Made these yesterday with course corn meal and 1% milk because that’s what was in my pantry and fridge. Muffins are very tasty and moist straight out of the oven. This morning I pan-roasted halves in Irish butter. Even better! The course-grain corn meal adds texture but a large grain can create a disconcerting crunch.

Ruth

Can I substitute buttermilk for the whole milk in this recipe?

Peggy H

Very tasty. If your blueberries are really big, consider slightly reducing the amount of berries. Cool the muffins completely in the pan. They are still hot and fall apart when you try to remove them after just 5 minutes.

s

@JAN yeah grains do not soak up yoghurt because it's too thick/not liquid enough. I found that out the hard way too. Only milk and water counts as liquid

Soggy

These were such a flop. More like a not sweet cornbread with too many blueberries so it got soggy and didn’t cook quite right in my oven.

Rae

Do not skip the lemon zest! I reduced sugar to 70 grams. Perfect.

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