Blueberry Corn Muffins

If you love eating the edges off cookies and think a muffin’s top is the best part, here’s a recipe you have to try. It’s for blueberry corn muffins, and what’s so special about them is that as they bake they develop these lovely, crispy, rings around the edge. I suppose it’s due to the oil in the recipe, or maybe it just has something to do with the fact I used a lot of butter on the muffin cups, but I don’t think I’ve ever made a muffin like this.

blueberry Corn Muffins

I might try making these again with pineapple.

Blueberry Corn Muffins

1 1/4 cups cornmeal
1 cup all-purpose flour (4.5 oz)
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk or sour milk
3/4 cup vegetable oil
1/2 teaspoon vanilla
1 1/4 cups fresh blueberries

Preheat oven to 425 degrees F. Rub 12 muffin cups with butter or shortening.

Mix the dry ingredients (cornmeal through salt) in a mixing bowl. In a second bowl or in a large glass measure, whisk together the egg, milk, oil, and vanilla. Pour the egg mixture into the dry mixture and stir just until blended. Stir in the blueberries. Divide the batter equally among the muffins cups (it will come almost to the top) and bake on center rack for 16-18 minutes or until the muffins appear golden brown around the edges.

Makes 12

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  1. says

    Yummy! I love corn muffins/ bread anything. The top looks amazing. You could probably add any fruit in these muffins and it be delicious.

  2. Darlene says

    I love the crunchy tops of muffins, and always eat the less desirable (for me) bottom first and save the delicious top to eat last. I once read an article that said you can tell a lot about a person’s personality by the way they eat muffins or cupcakes. I think I would be classified as a non-spontaneous person who believes in delayed gratification.

  3. says

    I’m sure I would like those, I’ve been liking everything baked with cornmeal. Unfortunately, no one else around here likes cornmeal. I could try a 1/4 of the recipe though!

  4. says

    I’m not the biggest muffin top fan (I like warm centers) but the people in my house don’t even know about this recipe and I can hear them swooning over it :). Definitely going to be a big hit around here.
    What grind cornmeal did you use (I would assume fine)?

  5. says

    Darlene, that’s interesting. I’d like to see that article.

    Katrina, I made 1/2 batch and am pretty sure 1/4 would work.

    Gloria, frozen berries would be fine.

    Adam, these are super moist. The grind I used was whatever was in the bulk bin so I guess it was kind of fine but not super fine. It was less coarse than polenta, but not as fine as when I grind the corn flour myself.

  6. says

    Ohhh what an interesting idea, I’ve never thought to use cornmeal for a muffin… they look beautiful and crunchy on the outside though, yum!

  7. says

    I think I’ll try these this weekend, they look delicious! I usually make corn muffins into mini muffins, do you think these would work well as mini muffins? Thanks for the recipe!!

  8. carolina says

    They sound great! I also love muffin tops… You think I can use polenta to make these?

  9. says

    I love the crunchy tops of muffins! They are by far the best part :). These sound like the perfect muffin for me.

  10. says

    Loved these! FYI – the reason they get so crispy at the top is that you are using so much oil. The oil rises to the top and has basically fried the edges.
    It doesn’t matter if you rub pan with butter or spray with Baker’s Joy as I did. It’s all about the oil!

    We picked fresh blueberries and made these while they were still warm:)

  11. Liz says

    I made these over the weekend. Yum!

    P.S. I only used 1/2 c of oil and substituted 1/4 c applesauce for the missing oil. The muffins were moist and delicious.

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