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How to Make Muffins with Blueberries and Corn

These blueberry corn muffins are soft and tender, and they go well with a hearty chili, tangy barbecue, or crispy roast chicken. They are also a delicious way to start your day off correctly because they have just a bit of sweetness. This simple mixture may be used to make corn muffins that are superior than those from a box of Jiffy mix in as little as 15 minutes!

Muffins With Blueberry Cornbread

A variety of biscuits, and these moist sweet blueberry corn muffins are all staples on our evening menu. Our most popular muffins always sell out quickly, and these mile-high, savory muffins are no exception to that rule. They’re one of those amazing side dishes that can be whipped up in about 15 minutes and taste really delicious.

Blueberry corn muffins, as opposed to traditional blueberry muffins, are a touch less sweet and have a more solid, robust feel to them (thanks to the cornmeal in the batter). Spread with honey butter, strawberry jam, or drizzled with honey, they become even more delectably delicious. Skip the Jiffy cornbread mix from now on because nothing compares to the traditional sweet blueberry version made from scratch with fresh blueberries and a little sugar.

What The Difference Is Between Cornbread And Corn Muffins

The flavor of individual muffins can be just as great as the flavor of classic skillet cornbread, but they’re much simpler to prepare! Young children are particularly fond of them; they devour the wonderful, silky blueberry muffins that taste like a bakery delicacy.

In terms of taste and texture, there is no difference between cornbread and corn muffins, other from the pan used to bake them. Cooking cornbread in a square dish or a round cast iron skillet is customary, whereas muffins are often prepared as separate pieces in a 12-cup muffin pan.

When baking cornmeal muffins, it is critical to maintain them wet in order to avoid crumbly, fall-apart results.

The addition of cornmeal to the recipe gives these muffins a heartier texture compared to other blueberry muffin recipes that are fluffier and softer. Surely, it is what distinguishes a corn muffin from the rest? It is possible to avoid your muffins from turning crumbly and dry, though, by following a few simple guidelines:

The flexibility of the batter is enhanced with the addition of oil, milk, and blueberries.

Make delectable cornbread muffins with a novel baking technique! Over-mixing the batter is strictly prohibited. Once all of the ingredients have been thoroughly mixed together, stop stirring immediately. Baked goods that have been over-mixed will be harsh and dry in texture.

As a final point of service, you may either serve your muffins immediately from the oven or allow them to cool on a wire rack until you are ready to serve them (not in the pan). If they’re left in the pan for an extended period of time, they may become dry.


The following are the ingredients you’ll need to make a batch of blueberry corn muffins. The printed recipe box at the bottom of this article contains specific measurements as well as extensive cooking instructions.

Unlike conventional cornmeal, which is simply ground whole kernels, self-rising cornmeal incorporates a small amount of flour, a leavening agent, and salt in addition to the ground kernels. My preferred self-rising white corn meal blend is from the White Lily brand, but a self-rising yellow corn meal mix will also work just as well in this recipe.

In most Southern households, self-rising flour is a pantry staple since it already contains the leavening and salt necessary to cause the flour to rise when baked. White lily produces a soft winter wheat flour that I prefer above other types. Crispy on the outside, soft on the inside: This low-protein, low-gluten flour gives the muffins a light, airy texture while maintaining a low protein content.

  • When you use sugar in the muffin, you will obtain a slight sweetness in the muffin.
  • The addition of eggs to the batter gives the muffins their structure.
  • Because of the addition of milk, the batter pulls together nicely. It is recommended that you use at least 2 percent milk for the best taste and texture.
  • The moistness of the muffins is due to the oil used in their preparation. Because they have a light flavor, vegetable oil or canola oil are good candidates for this recipe.
  • Depending on the freshness and availability of the blueberries, you can use fresh or frozen blueberries. Because the batter is made using frozen blueberries, the batter takes on a faint bluish-green hue.
  • In a mixing bowl, combine the dry ingredients and whisk them together.

Instead Of Cornmeal Mix, Use This Instead

You can make your own self-rising cornmeal mix at home if you don’t already have a bag of the stuff stashed away in your cabinet. This recipe contains baking powder, salt, and finely ground cornmeal, all of which are combined. If you’re looking for a recipe, look no further.

Flour That Raises by Itself as a Substitute for Flour

Even if you don’t have self-rising flour on hand, you can still make this recipe if you substitute regular flour. To make 1 cup of flour, combine 1 cup of all-purpose flour with 1 cup of self-rising flour in a mixing bowl. 1 teaspoon baking powder and 14 teaspoon salt should be added to the batter and thoroughly mixed.

What are the most effective methods of making blueberry corn muffins?

Because of the addition of cornmeal, these muffins have a more substantial texture than traditional blueberry muffins made with all-purpose flour. White Lily’s formula has undergone major revision, and we believe they are now the best available. Increasing the amount of sugar and oil used to create a moister crumb, as well as the amount of blueberries used, provides the muffins an extra boost of flavor and sweetness.

  • Combine the cornmeal mixture, self-rising flour, and sugar in a large mixing basin until well combined.
  • In a separate dish, whisk together the egg, milk, and oil until everything is well combined.
  • Add the water to the flour mixture and whisk until the dough comes together in a ball. Stir only until the wet and dry ingredients are fully blended.
  • Combine the blueberries with the rest of the ingredients.
  • Make 12 muffins by dividing the batter among the paper liners in a 12-cup muffin pan.
  • After about 20 minutes in a 400°F oven, a toothpick inserted into the center of a muffin should come out completely clean.
  • On a wire rack, warm or chill the dish.
  • The act of picking muffins off a tray using one’s fingers.

Muffins With Bluberry And Corn: An Appetizer To Serve

Cornbread is a staple in many households due to the fact that it can be prepared in a variety of different ways. Breakfast muffins can be topped with butter and honey, honey butter, strawberry jam, or blueberry jam, depending on your preference. These are still a good choice for an afternoon snack, even in the heat of summer.

Desserts such as sweet muffins pair well with hearty soups, stews, chili, and meat dishes served at the dinner table.

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