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)
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.
What other mix-in’s do you think would work with a corn muffin?