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5 from 1 vote

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 muffins recipe is quick to prepare and an easy treat that can be whipped up for a morning sweet or anytime of the day. 
Course Breakfast, Dessert
Cuisine American
Keyword blueberry corn muffins, corn muffins, corn muffins with blueberries
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 people
Author April


  • 2 cup flour
  • 1 cup corn meal finely ground
  • 1 ¼ cup sugar
  • 2 tsp salt
  • 1 tbsp baking powder
  • 3 eggs room temp
  • ½ 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