Blueberry Sweet Corn Muffins

Blueberry Sweet Corn Muffins combine everything you love about blueberry muffins and cornbread in one easy recipe. They’re made with fresh blueberries, sweet corn kernels, cornmeal, and a touch of honey, and the result is outrageously delicious.

Blueberries and sweet corn are some of my favorite summer ingredients, and when they come together, it’s even better! These muffins are moist and tender, with golden domed tops and a crunchy streusel that takes them over the top. Each bite is full of juicy berries, fresh corn, and that homey cornbread flavor.

Why you’ll love them

• All the good stuff from blueberry muffins. Fresh oozing berries, tall muffin tops, and a classic streusel crunch.
• Cornbread-inspired flavor. Cornmeal, honey, and yogurt bring that naturally sweet cornbread texture and flavor.
• Great texture. Crispy topping, juicy fruit, and succulent corn kernels, all amongst a soft, moist muffin base.
• Easy to make. No mixer, no creaming, all you need is two bowls and a whisk.
• Big batch. This recipe makes a big ol’ batch – about 18 muffins. It’s great for feeding a crowd, planning ahead, or freezing extra muffins for ready-to-go treats.

Tips for the best blueberry corn muffins

A few simple techniques can make a big difference in how your muffins turn out. Here’s how to avoid common muffin issues and get those tall, tender, bakery-style results.

Avoid dry muffins

• Don’t over-mix. Gently fold the batter just until no streaks of flour remain – some lumps are fine.
• Use both butter and oil. Butter adds flavor, oil helps keep the muffins more moist.
• Choose full-fat yogurt. The high fat content adds richness and moisture.
• Don’t overbake. Check them a few minutes early—muffins are done when the tops spring back when lightly pressed.

Get tall, domed muffin tops

• Space them out. Bake in every other muffin cup, filling the empty ones with water to help the heat distribute evenly.
• Start hot. Begin baking at a higher temperature, then reduce the heat. This activates the baking powder and helps the muffins rise beautifully.
• Fill the tins to the top. Don’t be shy! Full muffin cups = big domed tops.

Serving and storing the muffins

Blueberry corn muffins are best eaten within three days of baking. I love slicing them in half, spreading them with salted butter, and enjoying them with a cup of coffee in the morning.

The muffins can be kept at room temperature in an airtight container for three to four days. 

To warm muffins: Place the muffins on a baking sheet in a 350° F oven until heated through, about 10-15 minutes.

To freeze muffins: Wrap each muffin individually in plastic wrap, squeezing gently to adhere. Place wrapped muffins in a gallon freezer bag, pressing to remove as much air as possible. Frozen muffins are best if eaten within three months.

To thaw frozen muffins: Allow frozen muffins to thaw at room temperature until no longer frozen, a few hours to overnight.

Substitutions and variations

Fresh blueberries: You can also use frozen blueberries for this recipe. Keep them frozen until ready to use – do not thaw them. Fold them into the batter right at the end and avoid over-mixing, as this can cause the blueberries to bleed and turn your muffins an off-putting gray color. 

If you use frozen berries, skip the step of letting the batter sit at room temperature for an hour, and instead bake the muffins right away.

Fresh corn: If you don’t want to use corn fresh from the cob, you could also use frozen or canned corn. You’ll need about one cup of corn for this recipe. If using frozen corn, keep it frozen until ready to use and fold it into the batter right at the end. If using canned, strain the corn before using. You could also skip the corn entirely.

Whole milk yogurt: Substitute the yogurt for full-fat sour cream instead.

Streusel: If you want to skip the streusel, you could simply sprinkle the muffin tops with coarse sugar before baking. This will give them a nice finished look and also a satisfying crunch!

If you love blueberry desserts, be sure to check out these recipes for Lemon Blueberry Cake and Blueberry Swirl Bundt Cake!