Corn Blueberry Muffins

Preparation info

  • Difficulty


  • Yield



Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

These muffins are best served just a few hours old, split in half, toasted, and drizzled with honey.


  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 large eggs
  • 4 tablespoons (½ stick) sweet butter, melted
  • 1 cup sour cream
  • 2 cups blueberries


Preheat the oven to 350 degrees.

Paperline the muffin pans or butter them.

In a large bowl, combine the dry ingredients and set aside.

Whisk together the milk, eggs, melted butter, and sour cream in a separate bowl. Stir the egg-milk mixture into the dry ingredients. When the two mixtures are almost completely combined, add the blueberries. Do not overmix the batter or the muffins will be tough.

Put the batter into the prepared muffin tins. Bake the muffins for about 30 minutes, until a skewer inserted in the middle comes out clean. Let the muffins sit for 5 minutes and then turn them out.