Blueberry corn muffins

These blueberry corn muffins are a twist on your standard blueberry muffins. They combine the best parts of cornbread and muffins for a flavorful and sweet breakfast treat. And they’re a cinch to make. You can have breakfast on the table (or in the lunch box) in about 30 minutes. These are a great treat during blueberry season.

The recipe balances all-purpose flour and cornmeal for crumbly blueberry corn muffins. You want to add enough cornmeal to get the corn flavor and texture but not so much that you wind up with a dense muffin. I also like the combination of granulated and brown sugar. You also need to add sugar to plain cornmeal, and the brown sugar adds more moisture. Baking powder and soda help the muffins rise.

The cornmeal adds a bit of savory flavor and another layer of texture to the muffins. But it’s also a bit dense, so you’ll want to adjust the wet ingredients. The sour cream adds moisture and a nice tanginess. Be sure not to add too much sour cream because the flavor will overpower the muffins. The butter and eggs will keep your muffin batter nice and rich.

Last, but not least, fold in your blueberries. If you’re feeling fancy, reserve about a quarter cup of the berries. You can top the filled muffin tins with two or three berries to make sure that everyone knows what goodness is inside. This recipe makes about 18 standard-sized muffins. You can also fill your muffin tins a bit fuller and wind up with a smaller batch of about 12. If you have any leftover muffins, be sure to pop them in the fridge. They have a decent amount of dairy, and sour cream in baked goods tends to get weird if you leave it out on the counter.

Need more muffin ideas? Blueberry oat muffins

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