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Whole Grain Blueberry Corn Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These whole grain Blueberry Corn Muffins, lightly sweet with that delicate crunch, use whole wheat flour, buttermilk and fresh blueberries. Perfect with honey drizzled on top!

Servings: 12 muffins
Ingredients
  • 1 cup corn meal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter melted
  • 1/3 cup brown sugar
  • 1 cup buttermilk*
  • 1 egg beaten
  • 3/4 cup blueberries
Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Prepare the wells of a standard 12-cup muffin pan with spray oil, or use cupcake liners.

  2. In a medium bowl, add the corn meal, flour, baking powder, and salt. Whisk to combine and set aside.
  3. In a separate bowl, add the melted butter and brown sugar and stir until the brown sugar is fully incorporated. Next, whisk in the buttermilk and egg until all are well combined.
  4. Add this butter mixture to the flour mixture. Stir just until all dry ingredients are moist. Do not overstir.

  5. Gently fold in the blueberries with a spatula just until evenly distributed.

  6. Portion the batter into the muffin pan, filling each well about 3/4 full. Bake for 16-20 minutes. Tops will no longer be sticky and will spring back slightly when touched.
  7. Remove from pan and cool completely before storing in an airtight container.
Recipe Notes

*If you do not have buttermilk, you can substitute by ‘souring’ regular milk. Add milk to 1 tablespoon of white vinegar or lemon juice until the liquid equals 1 cup. Stir then let sit for 5 minutes before adding to recipe.

You can use white sugar in place of brown sugar with negligible difference in flavor or texture.