Go Back
+ servings
Print Recipe
4.50 from 2 votes

Blueberry Corn Muffins

Recipe from Two Peas and Their Pod

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 muffins

Ingredients

Instructions

  • 1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
  • 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  • 3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.
  • 4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.