Blueberry Corn Muffins Recipe

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These blueberry corn muffins make a wonderful, sweet snack even Elvis would be proud to eat!

If you follow me on Facebook,  you’ve probably heard me going on and on lately about making some of Elvis’s favorite recipes and photographing them for Elvis International Magazine.

A single Blueberry Corn Muffin on a white background with the front half missing and a few crumbs laying in front of it.

I was very excited about this project because I’m a huge fan of Elvis’s music. I don’t think I’ve taken my Elvis CD out of my car’s CD player in months. My son knows all the songs by heart (Gotta love a 2-year-old who sings Elvis, even if you’re not a fan!). His favorite song is “Teddy Bear”. He listens to the entire song in complete silence, and at the very end, and at the top of his lungs, he sings, “teddy beeeaaaarrrrr. Oooooooooo.” It’s too cute for words.

But I digress.

One of the recipes I made for the magazine was Blueberry Corn Muffins from the cookbook, “Are You Hungry Tonight.”  But as I’m sure you can guess, I had to “clean it up” to make it healthier. In theory, you could also call these blueberry cornbread muffins or blueberry-cornmeal muffins. But no matter what you call them, they are delicious!

I actually like the healthy version better! They are moist and have more flavor to them. Plus, they have ¼ less fat and ½ the salt! Can’t argue that!

Are Corn Muffins Healthy?

If you make them with healthy ingredients, then yes. These muffins are a prime example. The healthy blueberry corn muffins are perfectly healthy and are made with all-natural ingredients. Perfect for clean eating.

Blueberry corn muffins cooling on a cooling rack.

Recipe Tip

When folding in the blueberries, if they are frozen, just barely fold them in. Otherwise, your batter (and muffins) will be completely blue. Fresh berries won’t cause this.

Recipe Additions

Add any of the following to this recipe if you wish:

  • Lemon zest – 1 to 2 tablespoons
  • Lemon juice – 2 tablespoons
  • Lemon extract – 1 to 2 teaspoons
  • Vinegar – 1-2 teaspoons
  • Other berries – Replace the blueberries in the same amount.
  • Vanilla extract – 1-2 teaspoons

About The Ingredients

Organic yellow cornmeal – Organic to avoid pesticides and GMOs.

Whole wheat pastry flour – If you can’t find this, the next best thing is White Whole Wheat Flour. It can be much easier to find in some places.

Baking soda – Make sure it’s fresh.

Salt – Any kind you normally bake with.

Unsweetened apple sauce

Honey – Any type.

Molasses – Regular, blackstrap molasses.

Egg – This can be used cold, but it works better if used at room temperature.

Buttermilk – Just regular buttermilk. Not light or reduced fat.

Oil – Anything light in flavor like safflower or sunflower oil.

Frozen blueberries – No sugar added. You can use fresh blueberries too.

How To Make Blueberry Corn Muffins

Blueberry Corn Muffins Recipe ingredients on a white surface in individual bowls.

Preheat oven to 425° F. Spray your muffin tin with a light coating of olive oil. Gather and measure all your ingredients.

Blueberry Corn Muffins batter in a white mixing bowl.

Combine all the ingredients in a mixing bowl EXCEPT the blueberries. Mix well to make your batter. Once fully mixed, gently stir in the blueberries, but don’t overmix.

Blueberry Corn Muffins batter in muffin liners in a muffin pan.

Spoon batter into muffin tray.

Just-baked Blueberry Corn Muffins still in a muffin pan.

Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn. Remove the tray from the oven and turn the muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.

An overhead view of a pile of Blueberry Corn Muffins on a white plate.

These are fabulous while they are still warm but even better the next day when the flavors have had a chance to meld.

How To Store Corn Muffins

Store these in an airtight container in the refrigerator for up to 5 days. If you keep them longer than that, store them in the freezer so they don’t get moldy.

Freezing Blueberry Corn Muffins

These freeze well if packed well. Wrap them up tight and freeze them for up to 4 months.

Reheating Blueberry Corn Muffins

If frozen, thaw in the fridge for a full 24 hours. After that, 30 seconds in the microwave should do it.

Recipe Supplies

A standard muffins pan sold on Amazon. (Affiliate link)
Muffin pan liners sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)

More Healthy Muffin Recipes

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Blueberry Corn Muffins Recipe Card

Copyright Information For The Gracious Pantry
Blueberry corn muffins cooling on a cooling rack.

Blueberry Corn Muffins

A delicious snack or small meal on the go even Elvis himself would enjoy!
4.34 from 6 votes
Print Pin Rate Add to Collection
Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 199kcal
Author: Tiffany McCauley

Equipment

  • 1 Standard muffin pan

Ingredients

  • cups organic yellow cornmeal
  • ½ cup whole wheat pastry flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup unsweetened apple sauce
  • 3 tbsp. honey
  • 1 tbsp. molasses
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup oil (anything light in flavor like safflower or sunflower)
  • cups frozen blueberries (no sugar added)

Instructions

  • Preheat oven to 425° F. Spray your muffin tin with a light coating of olive oil. Gather and measure all your ingredients.
    Blueberry Corn Muffins Recipe ingredients on a white surface in individual bowls.
  • Combine all the ingredients in a mixing bowl EXCEPT the blueberries. Mix well to make your batter. Once fully mixed, gently stir in the blueberries, but don't overmix.
    Blueberry Corn Muffins batter in a white mixing bowl.
  • Spoon batter into muffin tray.
    Blueberry Corn Muffins batter in muffin liners in a muffin pan.
  • Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn.
    Remove the tray from the oven and turn the muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.
    Just-baked Blueberry Corn Muffins still in a muffin pan.
  • These are fabulous while they are still warm, but even better the next day when the flavors have had a chance to meld.
    An overhead view of a pile of Blueberry Corn Muffins on a white plate.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 199kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 181mg | Potassium: 172mg | Fiber: 3g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1.1mg

This recipe from the Gracious Pantry® archives, originally posted on 5/3/10.

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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33 Comments

  1. 5 stars
    Oh my GOODNESS GOSH. These are amazing. I just made them this morning for breakfast to go along with some scrambled egg whites. I’m always cautious about trying healthy version of baked goods, because they are always dry and taste very bland. These tasted like something I shouldn’t be eating. 🙂 Very good, and one was very satisfying. I will be making these again and again! My daughter and I had lots of fun making these, and she gobbled her muffin right up. You rock!

    1. Thanks Mandie! That’s awesome! I’m so glad you enjoyed them.

  2. Oh, and I wanted to mention my changes (for lack of ingredients). I used unsweetened blackberry applesauce, and instead of buttermilk (we are dairy-free), I used coconut milk with lemon juice. Worked out just fine.

    1. Fantastic! Maybe I’ll try them YOUR way next time!

  3. Oooh, I love corn muffins and this clean version with blueberries look amazing. I look forward to making them sometime soon!

  4. Allison Swiney says:

    These sound amazing! However I’m not familiar with agave and around here it’s hard to find. Is there a comparable substitution? Anxious to try them! Thanks for sharing!

    1. Allison – Honey will work well as a replacement. Enjoy!

  5. Joy Shears Roberts says:

    Can I turn these into just straight up blueberry muffins. I am going to try these,but I also luv just blueberry. If so how?

    1. graciouspantry says:

      For that I would maybe try the banana muffin recipe and sub with blueberries. Or even the coconut muffins. That would be good…

  6. graciouspantry says:

    Sure! Maple syrup would work great, though the final product might not be as sweet. You might want to add a few drops of stevia AND maple syrup.

  7. Hi! I’m a newbie to your blog/website and I must say that I am SO glad to have found you. We (my hubby and I and our three kids) are transitioning to a cleaner way of eating and your recipes have been absolute life savers. I have a question concerning the agave. I notice on several of your posts that you’ve stopped using it because of finding out that it’s really processed. Can I ask- does that apply to organic raw agave too? I recently purchased some and the ingredients lists only organic agave nectar, but now I’m not sure I should use it.

  8. I’m still a little new at this but I haven’t been able to find the pastry flour. I’ve bought some white whole wheat flour. Can you tell me where I should be able to find this? Unfortunately, I’m not in a big town with Trader Joe’s, Whole Market, etc. I have a Walmart and Kroger but that’s about it. Any suggestions would be greatly appreciated.

    1. Bethany – If you can’t find the pastry version, the white whole wheat flour is the next best thing. If you really want the pastry version though, Amazon.com carries it. The brand name is Bob’s Redmill.

  9. When I was making these the batter was crumby. Is that normal? Instead of ww flour I used coconut flour and coconut oil instead of sunflower, is that ok? And when they were done they were almost too moist in the middle, did I do something wrong? The flavour was really btw! Thank you

    1. Lisa – They didn’t rise because you removed the gluten and they were dry because you cannot substitute coconut flour in equal amounts. It soaks up a crazy amount of liquid which regular flour does not.

  10. Ahh! Thank you. I’ve removed gluten from my diet as I’ve noticed some sensitivity to it, in which I feel much better. What type of flour should I have used?

    1. Lisa – I don’t know anything about gluten free baking. I recommend Elana’s Pantry or the Gluten Free Goddess blogs.

  11. They tasted really good though

  12. Stephanie F says:

    Sorry to have to leave a negative review, but i made these last night thinking i could share them with my coworkers and i ended up throwing them out and making a pound cake instead. I followed the recipe very carefully. The batter tasted very strange with the molasses, but i went ahead and baked a batch anyway. The muffins turned out absolutely flavorless and the texture was—as my husband put it—”all wrong.” I’m sure many of your recipes are delightful, but i just thought that other people might want to know that this one may not be what they’re looking for. Thanks for doing what you do and for being open-minded.

    1. Stephanie F – No worries! I welcome all feedback as long as it’s constructive! I’m sorry they didn’t turn out for you. I wonder what happened there as they were very flavorful for me. I will remake them and see if the recipe needs any adjustments. Thanks for letting me know!

  13. 5 stars
    These may be the best blueberry muffins I have ever tasted, being that I am able to savor every last bite and not feel guilty about it. Extremely moist and flavorful! The only changes I made were that I used fresh blueberries and added crystallized lemon for a little punch of tartness. I thoroughly enjoy all of your recipes and have been equally impressed each and every time. Thank you for sharing all of your delectable creations!

    1. Chase – My pleasure! So glad you liked them! But I have to ask, what is crystalized lemon? Never heard of it…

  14. Megan Boggs says:

    Hi,
    I just wanted to thank you so much for sharing your recipes. I have 3 little ones and with your help I have been able to cook clean and nutritious foods for them that they love. Thank again!

  15. If you want to avoid blueberries bleeding color into the dough (especially frozen) coat them lightly in flour before folding. Nice and easy trick 🙂

  16. 5 stars
    I have made several clean muffins in the past four weeks. And, these were by far the best! This will stay in constant rotation. Have you tried this recipe with different fruit or spices?

  17. 5 stars
    Hi–I’m just enjoying the first of many of these muffins! I was a little concerned because the batter was very thin, and I had enough batter to fill almost two trays to normal height (usually cups are 2/3-3/4 filled), but instead just filled each cup to the brim. They didn’t rise that much, but they are delicious, and actually very dense, which I like! I checked all the ingredients to make sure I measured correctly and I did–perhaps the unsweetened applesauce I used (Hy-Top) was too watery? I used fresh blueberries, and in the future will add a 1/2 teaspoon of almond extract or lemon zest, which makes blueberry muffins even better in my experience (although not sure about blueberry corn muffins…). These are delicious–not too sweet but the fresh blueberries makes a difference to me (and no worries about the batter being blue!).

    1. Juliette – That’s wonderful! I’m so happy you enjoyed them! Sometimes there is a difference in ingredients from one part of the country to another. So it could be a lot of different things. But I’m glad it all worked out!

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