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Sweet Blueberry Corn Muffins

  • Serves
Author Notes

Blueberry muffins with cornmeal, sweetened with honey and topped with a crispy, sugary shell. The perfect combination of sweet and a little savory. —Sweet District


  • 1 1/2 cups

    fresh blueberries

  • 1 cup

    unsalted butter at room temperature

  • 1/3 cup

    light brown sugar

  • 1/3 cup

    granulated sugar

  • 4 tablespoons


  • 1/2 cup

    whole milk

  • 3 cups

    all-purpose flour

  • 1 cup

    yellow cornmeal

  • 4 teaspoons

    baking powder

  1. Preheat the oven to 375 degrees. Prepare muffin tins.
  2. Beat butter, sugars, and honey in a large bowl on medium speed until fluffy. Add one egg at a time and continue to beat for one minute.
  3. Mix flour, cornmeal, and baking powder together in a separate bowl.
  4. Slowly add flour mixture to the butter and sugars a little at a time, beating at a low speed until combined. Continue beating slowly while adding milk and vanilla.
  5. Gently stir in blueberries until evenly distributed.
  6. Divide batter into muffin cups. Brush muffin tops with cold milk. Sprinkle each with granulated sugar.
  7. Bake 20 to 25 minutes until muffins are golden brown and tester comes out clean. Allow muffins to cool in tin for 10 minutes. Serve.

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