Wild Blueberry Corn Muffins (Edit recipe)

123 recipes
|
119 followers

Golden, bakery-domed, and bursting with flavor, these Blueberry Corn Muffins are made with Maizly Cornmilk and vibrant Citreve freeze-dried wild blueberries for a naturally nourishing twist. Maizly Cornmilk adds subtle sweetness and wholesome corn nutrition, creating a tender crumb with steady-energy support. The freeze-dried wild blueberries deliver concentrated berry flavor and antioxidant power without weighing the muffins down — giving you beautiful height and bold color in every bite. Lightly sweetened and balanced with protein, fiber, and healthy fats, these muffins are nutrient-dense, satiating, and perfect for breakfast or a feel-good snack. Bakery-style comfort with real-food ingredients you can feel good about.

Share

Save

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

14

Serves: 10

Ingredients

Dry

1 cup All Purpose Flour
1 cup Organic Fine Cornmeal - Sunrise Flour Mill
0.25 cup Cane Sugar, or sweetener of choice
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Kosher Salt

Wet

2 Eggs, large
1 cup Cornmilk - Maizly
0.25 cup Butter, Salted, melted

Add-Ins

0.5 cup Corn, fresh or frozen
0.25 cup Freeze-Dried Wild Blueberries, tasting size - CITREVE

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F. Line or grease a muffin tin.
In a bowl, whisk together dry ingredients.
In a separate bowl, whisk egg, Cornmilk, and melted butter.
Pour wet into dry and stir gently until just combined. Batter should be thick and slightly lumpy.
For the corn + blueberry version, fold in kernels and floured blueberries gently.
Let batter rest 5–10 minutes.
Scoop into muffin cups, filling almost to the top.
Optional: add a small mound in the center for that “halo” dome.
Bake 6–7 minutes at 425°F, then without opening the oven, reduce to 375°F and bake another 12–15 minutes.
Cool 5–10 minutes before removing. Brush lightly with butter if desired.

Notes

There is no need to rehyrdate the freeze-dried blueberries, as the batter is moist enough to rehydrate as they bake. This recipe works well as a tradtional corn muffin without the add-ins.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	6 g
Carbohydrates:	31 g
Protein:	3 g
Cholesterol:	12 g
Sodium:	212 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.