Blueberry Corn Muffins Recipe
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12
  • 1¾ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar or artificial granulated sweetener
  • ½ cup butter or margarine (softened)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh blueberries (fresh or frozen)
  1. Preheat oven to 350F.
  2. In a medium size bowl combine all the dry ingredients.
  3. In a large bowl whisk together the egg and butter until the butter forms small lumps in the mix. Then mix in the buttermilk and vanilla. Using a large spoon gradually mix in the dry ingredients and then fold in the blueberries.
  4. Spoon batter into muffin cups. (This recipe will make 6 jumbo muffins or 12 regular size)
  5. Bake for 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.
Recipe by Cully's Kitchen at