Sweet Corn Blueberry Muffins

updated Jul 13, 2020
Sweet Corn Blueberry Muffins

A simple cornbread-like muffin recipe made with fresh blueberries and topped with a crunchy cornmeal streusel.

Makes12 muffins

Prep10 minutes

Cook20 minutes to 22 minutes

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Natural colored muffin liners blacked in black muffin tin topped with crumbly sweet corn blueberry muffins a bowl of overflowing blueberries  in the background
Credit: Jesse Szewczyk

These muffins are everything you love about cornbread and blueberry muffins, crammed into one colorful summery treat. Sweet cornbread batter get studded with fresh blueberries, loaded into muffin tins, and topped with a crunchy cornmeal streusel. The batter is just barely sweet, letting the flavors of the cornmeal and fresh blueberries shine. Quite simply, they’re the perfect summer baked good.

Credit: Jesse Szewczyk

4 Tips for Perfect Sweet Corn Muffins

If you find yourself with an abundance of fresh blueberries this summer, this is the recipe for you. They’re perfect for breakfast, as a snack, or as a simple seasonal dessert that highlights the beauty of the peak-season fruit. Here are four tips to help you get started.

  1. Use fine yellow cornmeal. Avoid “coarse” or “stone milled” cornmeal for this recipe, which will make the muffins grainy and prevent them from rising properly.
  2. Don’t overmix the batter. To prevent the blueberries from smashing and tinting the batter, stop mixing as soon as the batter comes together. This will also prevent your muffins from being tough.
  3. Go heavy on the streusel. This recipe makes a generous amount of streusel (1 teaspoon per muffin), but it’s one of the best parts! The crunchy streusel provides the perfect contrast to the cakey muffin.
  4. Let them cool in their tins. After baking, let your muffins cool for 10 minutes before taking them out of their tins. If you attempt to remove them as soon as they come out of the oven, you risk breaking them or causing them to sink slightly.

Sweet Corn Blueberry Muffins

A simple cornbread-like muffin recipe made with fresh blueberries and topped with a crunchy cornmeal streusel.

Prep time 10 minutes

Cook time 20 minutes to 22 minutes

Makes 12 muffins

Nutritional Info


  • Paper muffin liners or cooking spray

  • 1 cup

    heavy cream

  • 1/2 cup

    canola oil

  • 1

    large egg

  • 2 teaspoons

    vanilla extract

  • 1 1/3 cups

    all-purpose flour, divided

  • 1 cup

    plus 2 tablespoons fine yellow cornmeal, divided

  • 1/3 cup

    plus 3 tablespoons granulated sugar, divided

  • 2 teaspoons

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground cinnamon

  • 12 ounces

    fresh blueberries (about 1 1/2 cups)

  • 3 tablespoons

    unsalted butter


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a standard 12-well muffin tin with paper liners or coat with cooking spray; set aside.

  2. Place 1 cup heavy cream, 1/2 cup canola oil, 1 large egg, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine. Place 1 cup of the all-purpose flour, 1 cup of the fine yellow cornmeal, 1/3 cup of the granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine.

  3. Add the wet ingredients into the dry and stir with a rubber spatula until smooth. Add 12 ounces blueberries (about 1 1/2 cups) and gently stir to distribute throughout the batter. Divide the batter among the prepared muffin wells, filling each about 3/4 of the way full.

  4. Place 3 tablespoons unsalted butter in a medium microwave-safe bowl and microwave on high power in 10-second bursts, stirring between each burst, until melted. (Alternatively, melt on the stove.) Add the remaining 1/3 cup all-purpose flour, remaining 2 tablespoons cornmeal, and remaining 3 tablespoons granulated sugar. Using your fingertips, mix the dry ingredients into the butter until the flour is completely moistened and small, pea-sized clusters form. Divide the crumbs among the tops of the muffins (about 1 tablespoon per muffin) and gently press into the batter.

  5. Bake until the streusel topping is golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes. Cool the muffins in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Recipe Notes

Storage: Leftover muffins can be stored in an airtight container at room temperature up to 3 days.