Blueberry Corn Muffins

Try this seasonal recipe for blueberry corn muffins, adapted from Dorie Greenspan.

Blueberry Corn Muffins ~ Savory Simple

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.

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Blueberry Corn Muffins

Try this seasonal recipe for blueberry corn muffins, adapted from Dorie Greenspan.
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Jennifer Farley


  • 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 large egg
  • 1 large egg yolk
  • 2/3 cup corn kernels
  • 3/4 cup blueberries


  • 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.


Adapted from Baking: From My Home to Yours by Dorie Greenspan

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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