Sweet Blueberry Corn Muffins

Sometimes you just need to bake something to make you feel at home, especially when home is feeling very far away. And sometimes that urge hits you at 1o  o’clock at night.  I needed a blend of sweet and a little savory and these blueberry corn muffins took me home.


Beginning with a heaping cup of fresh blueberries…



Sweeten with good honey.


Bake until your kitchen fills with smells of home and the muffins are tall and golden with a sugary, crispy top.


It’s midnight by now.  So you sneak one before bed…maybe another half.  Turn out the lights and have sweet dreams.  A delicious breakfast awaits in the morning!



I didn’t eat all four.  Or did I?

Blueberry Corn Muffins

  • 1 1/2 cups fresh blueberries
  • 2 sticks of unsalted butter at room temperature
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar, plus 3 tablespoons for sprinkling tops
  • 4 tablespoons honey
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1/2 cup whole milk, plus 1/8 cup for brushing tops
  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder


Preheat the oven to 375 degrees.  Prepare muffin tins.

Beat butter, sugars, and honey in a large bowl on medium speed until fluffy.  Add one egg at a time and continue to beat for one minute.

Mix flour, cornmeal, and baking powder together in a separate bowl.

Slowly add flour mixture to the butter and sugars a little at a time, beating at a low speed until combined.  Continue beating slowly while adding milk and vanilla.

Gently stir in blueberries until evenly distributed.

Divide batter into muffin cups.  Brush muffin tops with cold milk.  Sprinkle each with granulated sugar.

Bake 20 to 25 minutes until muffins are golden brown and tester comes out clean.  Allow muffins to cool in tin for 10 minutes.

EAT WARM and then AGAIN cool!


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