Sweet Blueberry Corn Muffins

May 24, 2013
2 Ratings
  • Serves 18
Author Notes

Blueberry muffins with cornmeal, sweetened with honey and topped with a crispy, sugary shell. The perfect combination of sweet and a little savory. —Sweet District

What You'll Need
  • 1 1/2 cups fresh blueberries
  • 1 cup unsalted butter at room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 4 tablespoons honey
  • 1/2 cup whole milk
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  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.

See what other Food52ers are saying.

  • sally hirshberg
    sally hirshberg
  • Lynn Wainess
    Lynn Wainess
  • puccini

3 Reviews

sally H. July 19, 2020
I'm in the middle of creaming sugars and it calls for eggs??? Vanilla is mentioned but no amount. Not a usual problem with Food 52?
Lynn W. January 25, 2014
No listing of number of eggs or amount of vanilla yet it mentions to add these ingredients to the recipe. Please complete/update the ingredient list. Lynn Wainess
puccini June 13, 2013
Hello! The photo looks so enticing I decided to try them..... they're baking now and look fantastic! Just a note about the recipe. The ingredients list looks a bit incomplete as the recipe calls for eggs and vanilla, but the ingredient list does not include those ingredients. I guessed at 3-4 eggs based on the texture of the batter and 1 teaspoon on the vanilla. Also, I guessed at the muffin tin size, regular.... looks to be correct as I have 12 in the oven now and enough batter for 6 more, I think! Thank you!!! Can't wait to try them, they smell fantastic!