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Mini Blueberry-Corn Muffins

Get kids in the kitchen to help you whip up a batch of these berry-studded muffins sized just for them. Keep these on hand for easy breakfasts, to serve for brunch, or as a tasty snack.

Serves 24
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
70 calories per serving


> Baking spray (optional)
> 3/4 cup yellow cornmeal
> 3/4 cup all-purpose flour
> 1/4 cup sugar
> 1 tbsp baking powder
> 1/2 tsp salt
> 1/2 cup whole milk
> 1/4 cup canola oil
> 1 large egg, beaten
> 1 cup fresh blueberries


Preheat oven to 400°F. Spray a 24-cup mini muffin pan with the baking spray or line with paper liners.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the milk, oil, and egg. Mix until just combined (some lumps are okay). Gently fold in the blueberries.
Divide batter among greased cups, filling muffin cups ¾ full. Bake 12–15 min., until muffins are golden brown on top and a toothpick inserted into center comes out clean. Cool slightly on a wire rack before removing from pan.

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