To some, the flavor combination of blueberry and corn may seem unlikely, however, I like to think it’s the perfect combination. I am glad that John stopped me from putting actual corn in these muffins, but I still think I might want to try it sometime. These muffins are cake-like due to the cake mix, but when mixed with the cornmeal, they are not overly sweet. Gosh, as I’m writing about them, it makes me really want to make these again!
Blueberry-Corn Cake Muffins
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients (12 muffins)
- 1 box (14 oz) white or yellow cake mix (I used Wegman’s gluten free white cake mix)
- 3/4 cup cornmeal
- 3/4 cup water
- 1/2 cup butter or margarine melted
- 2 teaspoons vanilla
- 3 eggs, beaten
- 1 heaping Tablespoon orange zest
- 1.5 cups frozen blueberries (do not thaw)
Instructions
Heat oven to 375 degrees. Place muffin liners in each of 12 regular-sized muffin cups.
In medium bowl, combine all ingredients except blueberries.
Fold in blueberries.
Spoon batter evenly into the muffin cups.
Bake 15-20 minutes or until done.
Enjoy!
What other mix-in’s do you think would work with a corn muffin?
I don’t think you can beat blueberries as an add in! But of course something crunchy never hurts….like walnuts and almonds. mmmm, this recipe sounds delightful!
i make cranberry corn muffins all the time. will have to try with blueberries!
These look delicious!!!
I love the blueberry and corn mix. These look so delicious!