learning to live simply so I may simply live

learning to live simply so I may simply live

Blueberry Corn Muffins

It’s blueberry season here in the Pacific Northwest! My family went on a berry-picking adventure at one of the many “you-pick” farms. (See my review for one here)

On my drive home my mouth was watering with the thought of all the yummy blueberry recipes I wanted to make. Can you say pie… and jam? Yes please! But the first thing I made was these blueberry corn muffins. I altered an old recipe to make it just a little sweeter and much more moist. These muffins are simple and bursting with delicious blueberry flavor. Best enjoyed warm with a dollop of butter.. I bet you can’t eat just one!

Print Recipe
Blueberry Corn Muffins
Moist, buttery and bursting with blueberries; this is my favorite go-to fruit-filled corn muffin recipe.
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Grease or paper line muffin tin.
  2. Combine all dry ingredients into a large bowl. Set aside.
  3. In a separate bowl mix together milk and sour cream.
  4. Add eggs and vanilla. Mix well.
  5. Add the oil and melted butter, mix well.
  6. Add milk mixture to dry ingredients and mix until blended.
  7. Wash and dry fresh blueberries. Coat with 1 TBLS flour.
  8. Add flour coated blueberries. Mix gently until incorporated into the mix.
  9. Spoon into muffin tin 3/4 way full. Bake for 20 minutes.
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