corn muffins up close

Blueberry Cornbread Muffins

So there’s cornbread and corn grits. Why not corn muffins? I was skeptical of these when Ginny said she was going to make blueberry cornbread muffins, but the texture is wonderful. It’s almost like sweet cornbread, but so much better because it’s golden brown and has blueberries!

corn muffins with blueberries

These blueberry cornbread muffins were part of her Mother Day’s Brunch menu. The other items included a spinach, sausage and Feta quiche with a brown crust and fruit salad. For someone who calls the flute her profession, Ginny does a fine job in the kitchen. The secret to the dark golden crust on these blueberry cornbread muffins is brown sugar and butter. They also have Greek yogurt and half and half. Wow! When I looked at her list of ingredients, it included all the good things. So much for going Paleo. These types of dietary transgressions are definitely worth it!

blueberry corn muffins from front

I would choose these over flour based muffins any day. The texture is more solid and the brown sugar with Greek yogurt really give a richness to them without having a lot of sugar.

corn muffins from top

Ok, so the shapes did not turn out perfect, but I assure you that the taste more than makes up for their lack of symmetry. Ginny has played around with the idea of opening a bake shop. I totally support this idea if I get to taste test on a regular basis. Ginny is really good at making things taste delicious without using a lot of sugar, which is good for my waist and my blood sugar levels.

PREP TIME: 10 minutes COOK TIME: 20 minutes SERVINGS: 8


  • 2 cups cornbread mix ( I use Martha White Self Rising yellow cornmeal mix)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 1/2 cup packed dark brown sugar
  • 1/4 cup honey
  • 4 tbsp. butter, melted and cooled to room temperature
  • 2 tbsp. canola oil or vegetable oil
  • 6 oz. Greek yogurt (I use vanilla almond)
  • 1/2 cup half and half
  • 2 cups fresh blueberries


  1. Dredge blueberries in flour to keep them from sinking to the bottom.
  2. Combine dry ingredients in a large bowl. Add in wet ingredients and mix well. Add in blueberries.
  3. Bake for 20 minutes at 400 degrees in greased muffin tins. Taste the goodness and pat yourself on the back.


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