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Blueberry Corn Muffins

Total Time

Prep: 15 min. Bake: 20 min. + cooling


1 dozen

There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. —Genevieve Fairchild, Chester, Iowa


  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries


  1. In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries.
  2. Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter.
  3. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 146 calories, 5g fat (3g saturated fat), 29mg cholesterol, 141mg sodium, 23g carbohydrate, 1g fiber), 3g protein.

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