Whenever I make these blueberry corn muffins my family and guests always ask for the recipe.
These muffins are are not wimpy muffins. They are soft and jumbo sized, full of blueberries with a slight crusty golden top.The combination of corn and blueberry is like no other. blueberry corn muffins are quick to prepare and an easy treat that can be whipped up for a morning sweet or anytime of the day.
I’ve been testing out all sorts of corn muffins and I can’t wait to share them with you. This blueberry corn muffin recipe 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.
How do you like your 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 muffin you will get with this recipe.
Just thinking about these blueberry corn muffins makes me wanna make more and maybe I should because they are so simple to make! 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 muffins so this recipe makes about 6 large muffins. You will need a jumbo muffin pan.
HOW TO FREEZE 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.
The corn muffin batter NEEDS to be kind of thick and spoonable not pourable. 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 you don’t use this type of baking powder your muffins will taste just like aluminum. So make sure the you see “aluminum free” on the label!
- 2 cup flour
- 1 cup corn meal
- 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
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.
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
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