Berry-Blue Corn Muffins

Moist and tender corn muffins sweet with blueberries. My daughter Melissa’s favorite! We serve them warm with butter.

Original recipe makes 1 dozen muffins


1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 egg
1 cup buttermilk
1 1/2 cups fresh blueberries

  • PREP

    15 mins

  • COOK

    25 mins


    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.


Calories: 190 kcal
Carbohydrates: 31.3 g
Cholesterol: 18 mg
Fat: 5.5 g
Fiber: 1.2 g
Protein: 3.5 g
Sodium: 290 mg