I came home from Sunday’s farmer’s market with an abundance of corn and blueberries. After making some tasty spicy maple corn fritters, I looked at my ingredients and wondered what was next. I’ve seen a lot of recipes online for sweet corn muffins as well as blueberry muffins and I thought why not combine the two? Would fresh corn and blueberries actually work together? There was only one way to find out.
For inspiration I turned to baking expert Dorie Greenspan and she did not disappoint! These muffins are incredibly moist and light (dense muffins are a pet peeve of mine). The fresh corn adds a nice texture and the tart, sweet blueberries go quite well with the cornmeal.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 6 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh grated nutmeg
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted
- 3 tablespoons corn oil
- 1 egg
- 1 egg yolk
- 2/3 cup corn kernels
- 3/4 cup blueberries
Instructions
- Place an oven rack in the center position and preheat the oven to 400 degrees F.
- Line a large muffin tray with 12 liners (use baking spray with flour if not using liners).
- In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda, salt and nutmeg.
- In a separate bowl, whisk together the buttermilk, butter, corn oil, egg and yolk.
- Mix the wet ingredients into the dry ingredients and stir to combine (do not over-stir; some lumps are ok).
- Gently fold in the corn and blueberries (I like to reserve a few blueberries to add by hand).
- Divide evenly among the muffin tins (a cookie dough scoop really helps). Tap the reserved blueberries into the muffin batter so that they're near the top for a nice presentation.
- Bake for 15-18 minutes until a toothpick comes out clean.
- Allow to cool for several minutes before removing from the pan.
Notes
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Oh, these look delicious! I can never resist a blueberry muffin and I bet the cornmeal adds a great texture.
It really does!
Man, we really are thinking very much alike. I just made blueberry corn muffins today. I saw this recipe by Dorie Greenspan, but elected to use another one. I made some blueberry mascarpone to smear on top for a little different twist. I’m posting it in conjunction with my first giveaway (cornmeal from Bob’s Red Mill).
daisy
That’s too funny!
yumm :)
Lovely shot. We got some blueberries yesterday which has me thinking that I may make your recipe today.
Let me know if you try it!
You’re right, It is a great combination. I think they’ll make an appearance at my Sunday brunch.
The flavors work together surprisingly well! Let me know what you think of them if they make an appearance at brunch.
These sound so tasty! I adore corn :)
Thank you so much! I do as well :)
Yum! These look really interesting, and good. :)
Thanks! They’re pretty tasty :)
Those muffins sound so delicious! I can see how the cornmeal and blueberries would work really well together – and I agree, dense muffins are just not as good as a lighter, moist muffin. Same thing with scones.
Oh, it’s totally the same with scones! Baked goods should always be light.
I am always looking for new muffin recipes. I haven’t thought of usnig fresh corn in muffins, but it sounds really interesting, and there is so much of it as the markets. I also have some Momofuku Corn Powder in the pantry calling my name, so a batch of these muffins may be in order. They look and sound great!
Momofuku corn powder?? Where did you get it, if I may ask? It was such a pain finding dehydrated corn for the corn cookies!
Those look absolutely delish! I’ve never used corn in any kind of baking before but these have definitely encouraged me to! Great blog
Thanks! It works surprisingly well!
Hi, Jen! Thanks for stopping by my blog. I really like this idea since corn is so sweet right now. I’m looking forward to exploring your recipes. Have a great weekend.
Likewise! :)
What an interesting combination! I must try these I love the light texture!
Let me know what you think if you try them!
DUDE! I love this idea. I think it’s funny that your pet peeve are dense muffins, that makes me giggle. I too have dense muffin pet peeve. I am going blueberry picking sometime this week, so I will be sure to try your recipe!
hehehe thanks. Yeah, I’m actually not overly picky about many desserts or baked goods. But I’m a total muffin snob.
Simple but delicious my friend, these look gorgeous :D
Cheers
CCU
Thank you :)
This looks like a great sweet and savory treat! Thanks for shring the recipe Jen, I’ll definitely be making these as soon as I can. I’ll let you know how they turn out!
Please do let me know! Thanks, Riley!
I truly love a blueberry muffin but I’ve never tried a corn muffin with blueberries. They look great!
Thank you! It’s an unusual combination but it really works!
I know I’m gonna loves this blueberry corn muffins very much! I have never use corn kernels in my bakes before. I got to try this out! Thank you very much for this.
Enjoy!
I have been looking for more ways to use cormeal! your recipe could not have come at a better time!
Pinned to try real soon but what do you think I can use instead of blueberries…they are really hard to find here
Oh, I’m so glad you like it! Hmmm, what about frozen blueberries? Are those available? I use them when berries are out of season and they work very well.
What a lovely shot!!! I need to try this recipe with cornmeal!!
Thanks!
I like cornmeal muffins. The addition of blueberries only made them BETTER!
They’re pretty great! Thanks for stopping by!
Cornmeal makes baked goods fantastic. These look amazing!
Thank you!!
Dorie Greenspan Never disappoints – and neither do You!
She certainly doesn’t. Thanks :D
Yes please!! These are the perfect comfort food. :)
I agree!
Lovely serving of muffins & I love the blueberries inside them :)
Thank you!
These really look very moist n light muffins.
I totally agree baked good have to be light n moist.. Blueberry and corn must have made a great combination!!
Yum..
They work really well together! There are so many dry and overly dense baked goods out there. I used to think I hated muffins!
I made blueberry muffins at the weekend too but I didn’t think of adding corn to them, such a stroke of genius!
Why thank you! :)
The corn muffins (and with blueberries?? heavenly!!) look absolutely delicious and that’s a really pretty photo you took!
Thank you! They’re pretty tasty :)
Wonderful recipe, even we are in winter, now we can find fresh blueberries in the market, which make me want to bake all blueberries recipes I saw.
By the way, the corn kernels are cooked or raw?
Use raw, they’ll cook in the oven.
You can’t go wrong with Dorie’s recipes, that’s for sure! What a fun use of these farmer’s market finds!
She’s so amazing, isn’t she?
Hi Jen, you have a very lovely blog and those muffins looks delicious! I love the bright sunny look of that photo of yours!
Thank you so much!
With fresh bluberries in season this time of the year, these muffins must be a delight to eat! It’s very smart of you to comine the two recipes into one :)
I’ve not seen a recipe that had the actual kernels of corn in it.. how lovely and moist! And of course, I adore blueberries so this is just my sort of muffin. I had a terrible muffin at a coffee shop today. I remember thinking, how difficult could it be to make a good muffin??!! Yours look terrific!
Fresh corn and blueberries are two of my favorite produce items ever! I love these muffins – they look so fresh and tasty and I’d love them with my coffee in the morning or for an afternoon snack!
I’m heading to the kitchen to bake a batch of these muffins. I love corn and blueberries together – it evokes summer so well! Beautiful photo, too!
such beautiful muffins! and such a creative idea to use the corn and blueberries together!
Oh wow these corn muffins look awesome with my favorite blueberries in them!!! What a nice twist – this is one of the delicious looking muffins I’ve seen lately!
All of these comments and no one’s actually made them! Just pulled them from the oven – the most beautiful smell. I found the batter too dry and had to add 1/4 cup milk to make it scoopable. The muffins I baked without papers (in metal tins) had a beautiful crisp edge which I prefer. I used coarse cornmeal (did you use fine?) and it gave them a superb crunch. The raspberries paired beautifully in replacement of blueberries, and instead of nutmeg I grated some lime zest. Not too sweet to have as a wee treat with breakfast. That’s what happens when you bake before 7am… Thanks for the recipe Jen!
I’m so glad you liked them! My cornmeal wasn’t very coarse, maybe that was the difference in the batter consistency. Worth noting!
These look so delicious! Corn muffins are my favorite; adding blueberries makes them all the more awesome!
Oh, this is my kind of muffin. They look delicious!
I keep saying I’m done with blueberries and then I come across another yummy recipe. Your pics are fantastic!
I know, blueberries are so addicting right now!
I had the same problem as Christina {De La Casa}, with only three T of butter and oil, one egg and one egg yolk it was very dry. I also ended up stirring in some milk. They are in the oven right now and smell great, but is there a chance there is some liquid missing?
I just tracked down another Dorie corn muffin recipe on the net, very similar but with no blueberries, and it looks like you may be missing 1 cup buttermilk. But my version with just milk added are out of the over and not bad. They will probably be killer when made properly.
I just found that recipe too! I only added about 1/2 cup milk and they were pretty good still. As I wrote on my blog they ended up quite dense once totally cool. I imagine this would be different with buttermilk :)
I am SO sorry, Christina! I somehow missed the buttermilk when I was typing up the recipe :(
Haha no worries! Lets think of it as a challenge to ‘get a feel’ for muffin consistency – and it worked out well!!
holy crap I forgot to add the cup of buttermilk! Thank you so much, I corrected the typo.
You’re welcome 8-)
You made corn & blueberry muffins as well! Using the buttermilk I’m sure was a great idea, I just didn’t have it on hand and didn’t want to run out!
Did you know you can actually make buttermilk? Just add a bit of lemon juice or plain vinegar to regular milk, stir, and let it sit out for awhile. Instant buttermilk! I never buy it anymore.
I think it’s 1-2 tablespoons per cup.
I always make buttermilk, but this time I am out of everything that’s needed to make it :(
I wish I had it so I could make it right now. They look amazing !
Awesome blueberry corn muffins! I can seriously eat half a dozen of these. Like, seriously.