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Megan Opel Interiors

Interior designer based in Sheboygan, Wisconsin.

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blueberry corn muffins.

06/07/2012

All day I dream about muffins.

Seriously, I buy muffins all the time from bakeries and delis, and I think to myself, I am completely capable of making these on my own, so why on Earth am I spending $3.50 a pop to buy muffins every day from the deli?

Oh, right, probably because I can’t beΒ trusted aroundΒ more than one muffinΒ at a time!

These muffins have the perfect texture. Not too moist and sticky, not too dry and crumbly, but perfectly in-between.

And the cornmeal makes them feel a bit more rustic than muffins you would find at a bakery — a nice departure from tooth-achingly sweet muffins.

Give them a try for a brunch, a family get-together, or an afternoon tea, and watch them get snatched up!

xoxo,
peaches and cake

Blueberry Corn Muffins
Slightly adapted from Martha Stewart
Makes 20 muffins
Time: 45 minutes

Printer-friendly version

  • 1 cup (2 sticks) plus 2 tablespoons butter, room temperature
  • ΒΎ cup sugar, plus extra for sprinkling
  • 3 tablespoons honey
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3 Β½ teaspoons baking powder
  • Β½ cup milk (I used whole milk, but any kind will do), warmed for 30 seconds in microwave
  • 1 Β½ cups fresh blueberries, or 1 Β½ cups frozen blueberries dredged in flour
  • cold water for brushing over tops
  • cupcake liners

Preheat oven to 375˚F. Line 20 cupcake liners amongst two regular muffin tins.

Whisk flour, cornmeal, and baking powder together in a medium bowl, set aside.

Place softened butter, ΒΎ cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute.

Add eggs; beat 1 minute more.

Add flour-cornmeal mixture. Beat until combined.

Slowly pour in the warmed milk, beating on low, until just combined. Do not overmix.

Gently fold in blueberries with a spatula. Use a large spoon to divide dough among cupcake liners (do not pack too firmly).

Lightly brush tops with cold water; sprinkle about Β½ teaspoon sugar over each.

Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 28-30 minutes. Let cool in pans 5 minutes. Serve immediately or store in an airtight container.

Old Recipes (Not Paleo), Vegetarian · 3 Comments

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Welcome!

I'm Meg and I'm an interior decorator and mom of four based in Sheboygan, Wisconsin. To learn more about me, click here.

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