One Bowl Bakery Jumbo Blueberry Corn Muffins

Y’all these blueberry corn muffins are, full of blueberries with a slight crusty golden top.The combination of corn and blueberry is amazing. This one bowl jumbo corn muffins with blueberries is quick to prepare and an easy treat that can be whipped up for a morning sweet or anytime of the day. 

Jumbo blueberry corn muffins in a muffin basket

I’ve been testing out  all sorts of corn muffins and I can’t wait to share the recipe. This blueberry corn muffin was adapted from my southern sweet cornbread recipe. I only made a few changes to create it,so hopefully they’ll become just as popular as my cornbread. 

A lady on Instagram told me to try strawberry corn muffins. She said they are just as good as good. I thought they sounded terrific. Hopefully I’ll be able to share the recipe with you but In the meantime, let’s talk about these blueberry corn muffins. 

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Jumbo Blueberry corn muffins ona plate with butter

How do you like your blueberry corn muffins? I know some people like theirs soft all over but as I stated earlier, I love mine with crusty golden tops that I can pull off and pop in my mouth but they also need to have a soft and moist interior. That’s the type of corn muffin you will get with this recipe.

HOW TO MAKE BLUEBERRY CORN MUFFINS

Just thinking about these muffins makes me hungry!  You only need one bowl and fresh blueberries. I don’t suggest you use frozen because they tend to make the batter bleed too much. But if you don’t mind those kinds of things then frozen is fine.

FYI, these are jumbo sized corn muffins so this recipe makes about 6 large muffins and one regular sized muffins . So you’ll need a jumbo muffin pan and one regular muffin pan.  You can use a regular sized muffin pan if you prefer. 

  1. Preheat oven. Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate and pop them into the freezer until you are finished making the batter. Freezing the fresh blueberries for a bit prevents them from sinking and from bleeding in the batter.

  2. Combine the first 5 ingredients and mix until combined then make a well in the center of the bowl with a spoon. 

  3. You will add the butter last but for now, pour the milk plus the remaining (wet) ingredients into the well.With a whisk, whisk until smooth. Add the melted butter. Mix well until smooth.

  4. Fold in the cold blueberries.

    Spoon the corn muffin batter into the jumbo muffin liners. Liners are not required just be sure to grease the muffin pan very well. Bake for 7 minute then reduce the oven to 400 and bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

    blueberry corn muffin batter in the muffin tin

  5. Remove the blueberry corn muffins from the tin. Transfer to a wire rack and let them cool for 10 minutes, Serve warm with butter.

    Blueberry corn muffins in a muffin basket

HOW TO FREEZE BLUEBERRY CORN MUFFINS FOR LATER

  • First remove the hot muffins from the muffin tin. Let them cool completely.
  • Wrap muffins  tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins in heavy foil.
  • Heat foil-wrapped muffins at 350°F for 10-20  minutes, depending on the size of the muffins or until heated through.
  • For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on high for about 30-45 seconds for each muffin.
    Check the muffins after 30 seconds. If they are not heated through return to the microwave and microwave for 15 seconds or until heated through.
  • To store muffins in the refrigerator, place them in a plastic bag, seal, and store at room temperature for up to 3 days.

Now that you know how to make these blueberry corn muffins not it’s time for some quick tips!

  • The corn muffin batter NEEDS to be kind of thick.  Got it? Okay great!  I know there are a lot of newbie bakers and I really want your muffins to be a success!
  • Also, make sure you use aluminum free baking powder. If not your blueberry corn muffins will taste just like aluminum. And that will make them pretty nasty and inedible. So make sure the you see “aluminum free” on the baking powder label. 

Blueberry Corn Muffins

April Boller Wright
Y'all these blueberry corn muffins are, full of blueberries with a slight crusty golden top.The combination of corn and blueberry is amazing. This one bowl jumbo muffins recipe is quick to prepare and an easy treat that can be whipped up for a morning sweet or anytime of the day. 
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 7 people

Ingredients
  

  • 2 cup flour
  • 1 cup corn meal finely ground
  • 1 1/4 cup sugar
  • 2 tsp salt
  • 1 tbsp baking powder
  • 3 eggs room temp
  • 1/2 cup melted butter
  • 1 cup milk room temp
  • 2 tbsp sour cream room temp
  • 2 cups fresh blueberries

Instructions
 

  • Preheat oven to 450 degrees Fahrenheit. Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate and pop them into the freezer until you are finished making the batter. Freezing the fresh blueberries for a bit prevents them from sinking and from bleeding in the batter.
  • Combine the first 5 ingredients and mix until combined then make a well in the center of the bowl with a spoon. 
  • You will add the butter last but for now, pour the remaining ingredients into the well.With a whisk, whisk until smooth. Add the melted butter. Mix well until smooth.
  • Fold in the cold blueberries. Spoon the muffin batter into the jumbo muffin liners. Bake for 7 minute then reduce the oven to 400 and bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the tin. Transfer to a wire rack and let them cool for 10 minutes, Serve warm butter.
  • How to store muffins in "notes" below.

Notes

Use a regular size muffin tin with jumbo muffin liners.
Make sure you fill the muffin liner most of the way up. Don't worry, the batter should not be thin or it will run over and make a mess in your oven. You should be able to make about 7 jumbo muffins. 
The batter is kind of thick and spoonable not pourable.  
How to store:
First let the muffins cool completely.
Wrap muffins  tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins in heavy foil. 
Heat foil-wrapped muffins at 350°F for 10-20  minutes, depending on the size of the muffins or until heated through.
For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on high for about 30-45 seconds for each muffin. Check the muffins after 30 seconds. If they are not heated through return to the microwave and microwave for 15 seconds or until heated through.
To store muffins in the refrigerator, place them in a plastic bag, seal, and store at room temperature for up to 3 days.
Recipe updated 5/23/2020
Keyword blueberry corn muffins, corn muffins, corn muffins with blueberries
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YOU MAY ALSO LIKE: 

Old Fashioned Blueberry Muffins

Easy Banana Bread

Raspberry Ricotta Cake 

Whenever I make these jumbo bakery style blueberry corn muffins, my family and guests always ask for the recipe.  These muffins are are not wimpy muffins. They are jumbo sized, full of blueberries with a slight crusty golden top and soft. These  are quick to prepare and an easy treat that can be whipped up for a morning sweet or anytime of the day. 

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22 Comments

  1. Seriously amazing ! Thank you so much for the recipe! We LOVED them in my family!5 stars

  2. I made these muffins for the first time using fresh blueberries from our garden. Delicious! I added a little lemon zest to the batter which works nicely with the blueberries. I will make again, blueberry season is just beginning. I made 12 regular sized muffins and 2 jumbo muffins.5 stars

    1. Thank you so much Cathy! Lemon definitely gives them some great flavor too! So glad you enjoyed it!

  3. Hi! I have been looking for a muffin recipe that includes corn meal, but I am confused as here in my country we have corn flour instead of corn meal, would it work? would I have the same results?
    Thanks!!!

    1. Hi Carla.Corn flour will yield a different texture. I’ve never made muffins with corn flour but if you do try it let me know how it goes.

  4. Does this recipe yields six jumbo muffins or 10-12 regular size?

    1. Sorry I missed your comment. I yields about 9-10 jumbo muffins.

  5. I made these muffins and the batter was really thick! I followed recipe exactly. I had to add more buttermilk just so it was a consistently to put in muffin tin. Not sure if anyone else found the batter to b this way?

    1. Hi Vivian. Sorry for my late response. Looks like your comment ended up in my spam. I make these all the time. The batter is actually supposed to be thick and spoonable not pourable per the recipe notes.

  6. These look so delicious! I love blueberry muffins – and these look so fabulous and easy to make!

  7. These look so good. Blueberry muffins have always been a favorite of mine but I love how you made these extra special with cornmeal and topped them with sugar.

  8. Yum, this looks so delicious. I love the size of the muffins and the corn meal probably adds a nice texture to them.

  9. This recipe makes me seriously regret not freezing any blueberries this summer. What a great combination – I’ve always thought corn muffins would be great with blueberries added. Yum!

    1. They are a match made in heaven. I must try! Thank you Ali!

  10. These sound amazing! I’m looking forward to tasting the combination of corn muffins and bluberries!

    1. You have to try them. They are just too darn good! I plan on trying them with strawberries soon! Thank you!

  11. Corn muffin is a staple desert in my house. With blueberry it wil be very delicious, plus this will lower the use of sugar in my muffins.
    Thank you

    1. Yes mine too! I love corn muffins. I’d take them over regular flour muffins any day! Thank you!

  12. Alexandra Robertson says:

    Thank you! You too!

  13. Alexandra Robertson says:

    To clarify we need a JUMBO muffin tin then for this recipe? They sound awesome!

    1. Sorry I missed that. I’ll update the recipe. Please use a regular size muffin tin just fill to the top. Thank you. Hope you enjoy them! Enjoy the rest of your weekend!