Start your day off right with these morning blueberry corn muffins


I have such fond memories of my mom making blueberry muffins in the morning when we were kids. It was such a treat because a typical school breakfast was cereal or oatmeal. However, every once in a while, I would smell the sweetness of blueberry muffins emanating from the kitchen and I was so excited.

I know I’ve said many times how much I love breakfast and brunch. This recipe continues to support that claim. I served them right out of the oven last spring at a backyard brunch, and they were a hit. My mom would always cut a little slit in the top of the muffin and put some butter in the slit, then let the muffins sit for a bit to cool. Then when we cut them the butter would have melted and it was the perfect bite.

These muffins are a little different from the typical boxed muffins my mom would make in the morning, but they don’t take much longer to make. I added corn flour, honey, and lemon zest to the mix because I wanted a muffin with a bit more texture and greater depth of flavor. Cornmeal adds both; and cornbread is probably my favorite quick bread to make, so I’m constantly trying to find a way to introduce cornmeal into recipes.


Blueberry Corn Morning Muffins

Preparation time: 30 minutes

Servings: 12 muffins

  • 4 ounces butter, melted
  • 2 cups flour
  • ½ cup corn flour
  • ¼ tsp salt
  • 2 tablespoons baking powder
  • ½ cup of honey
  • ½ cup) sugar
  • 1 cup buttermilk
  • 2 eggs lightly beaten
  • ⅓ cup oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 ½ cups of fresh blueberries
  • Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
  • Melt the butter in a microwave-safe dish and let cool.
  • In a large bowl, add the flour, corn flour, salt and baking powder. Stir to combine and set aside.
  • In a medium bowl, add the honey, sugar, buttermilk, eggs, oil, vanilla extract and lemon zest. Whisk to combine completely.
  • In a small bowl, add the blueberries and 2 tbsp dry ingredients and stir the blueberries into the flour mixture.
  • Combine dry ingredients, wet ingredients and melted butter. Use a rubber spatula or wooden spoon to incorporate all the ingredients, being careful not to overmix.
  • Gently stir in the blueberry mixture.
  • Use a medium cookie scoop, about 2 tablespoons, to evenly distribute the batter in the prepared muffin pan.
  • Bake for 20 to 25 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
  • Serve warm with butter and extra honey if your heart desires.

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