Blueberry Cornmeal Muffins

These blueberry cornmeal muffins are light and sweet and oh so good!  Enjoy them for breakfast or grab them for a snack any time!

Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 1 1/2 cups flour
  • 3/4 cup cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 can (14 oz.) cream-style corn
  • 1/4 cup safflower oil
  • 1/4 cup honey
  • 1 egg
  • 1 1/2 cups fresh or frozen blueberries if using frozen blueberries, do not thaw them beforehand


  1. Preheat oven to 375 F.  Spray muffin tin with cooking spray or add paper liners.

  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.  Set aside.

  3. In a separate bowl, whisk together corn, oil, honey, and egg.  Add the wet ingredients to the dry ingredients.  Stir until just moistened and fold in the blueberries.

  4. Spoon the batter into prepared muffin tin.  Fill almost to the top.  Bake for approximately 20 minutes , or until a wooden toothpick inserted into the center of the muffin comes out clean.

  5. Allow to cool for a few minutes in the pan and then transfer to a wire rack.