Celebrate the best of summer baking with these easy Blueberry Corn Muffins, bursting with juicy blueberries and sweet kernels of fresh corn. Enjoy them for breakfast, tuck them into lunch boxes, or serve them alongside a bowl of chili or grilled chicken for a comforting meal. Bake a batch with simple pantry staples and fresh seasonal ingredients to create tender, moist muffins that are perfect for sharing all season long.
Recipe at a glance
- Why You'll Love It: These Blueberry Corn Muffins are soft, moist, and packed with juicy blueberries and sweet corn for the perfect balance of flavors. They're easy to make, freezer-friendly, and delicious for breakfast, snacks, or brunch.
- Total Time: 35–40 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Key Ingredients: Fresh blueberries, fresh corn kernels, all-purpose flour, cornmeal, buttermilk, butter, eggs, and vanilla.
- Equipment Needed: Mixing bowls, whisk, rubber spatula, measuring cups and spoons, 12-cup muffin pan, and paper liners or nonstick cooking spray.
- Perfect For: Summer breakfasts, brunches, lunch boxes, picnics, afternoon snacks, and using up fresh blueberries and sweet corn.
- Serve With: Butter, whipped honey butter, blueberry jam, fresh fruit, Greek yogurt, or a hot cup of coffee or tea.
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Ingredients
Find below the list of ingredients used in my Blueberry Corn Muffins.
- Fresh Blueberries
- Corn Kernels
- Cornmeal
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Large Egg
- Vanilla Extract
- Milk
See recipe card for quantities.
How to make Blueberry Corn Muffins
Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick cooking spray.
Step 2: In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in one egg at a time until smooth and well combined.
Step 4: Mix in ⅓ of the dry ingredients and then ½ of the milk, alternating between the two. Make sure to start and end with the dry ingredients. Use a rubber spatula to gently fold the batter together until just combined, leaving a few streaks of flour.
Step 5: Fold in the blueberries and corn kernels, being careful not to overmix.
Step 6: Divide the batter evenly among the prepared muffin cups, cavities should be very full. Make a 13th and 14th muffin if necessary to use up the batter. Sprinkle the tops with coarse sugar if desired.
Step 7: Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
Storing the Blueberry Corn Muffins
Store the Blueberry Corn Muffins in an airtight container at room temperature for up to 2 days. Refrigerate them for up to 5 days if you'd like to keep them fresh longer, then warm them in the microwave for 10–15 seconds before serving. Freeze the cooled muffins in a freezer-safe container or resealable freezer bag for up to 3 months. Thaw them overnight in the refrigerator or at room temperature, then reheat briefly to restore their soft, tender texture.
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Enjoy even more blueberry goodness after baking these Blueberry Corn Muffins with Cottage Cheese Blueberry Muffins, a protein-packed breakfast featuring juicy blueberries and a tender crumb. Bake a batch of Blueberry Lemon Hot Cross Buns for a bright citrus twist on a classic treat that's perfect for brunch or holiday mornings. Sprinkle Blueberry Flax Granola over yogurt or enjoy it by the handful for a crunchy snack packed with blueberry flavor. Serve these muffins alongside Roasted Corn and Asparagus Salad to celebrate fresh summer corn in both a sweet and savory dish. Finish your blueberry-inspired menu with Blueberry Basque Cheesecake, a rich, creamy dessert that's perfect for making the most of blueberry season.
Recipe
Blueberry Corn Muffins
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- ¾ cup Fine Cornmeal
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Unsalted Butter melted
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- 2 large Eggs room temperature
- 2 teaspoon Vanilla Extract
- ¾ cup Milk
- 1½ cup Fresh Blueberries
- 1 cup Corn Kernels
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick cooking spray.
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix in one egg at a time until smooth and well combined.
- Mix in ⅓ of the dry ingredients and then ½ of the milk, alternating between the two. Make sure to start and end with the dry ingredients. Use a rubber spatula to gently fold the batter together until just combined, leaving a few streaks of flour.
- Fold in the blueberries and corn kernels, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, cavities should be very full. Make a 13th and 14th muffin if necessary to use up the batter. Sprinkle the tops with coarse sugar if desired.
- Bake for 20–24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
