Sweet Blueberry Corn Muffins – a delicious recipe with fresh blueberries, butter, light brown sugar, sugar, honey, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1021
kcal
Calories
48
g
Fat
139
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups fresh blueberries, 1 cup unsalted butter at room temperature, 1/3 cup light brown sugar, 1/3 cup granulated sugar, and more.
Yes, Sweet Blueberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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