The Hungry Hutch: Blueberry Corn Muffins

Take advantage of what this year’s blueberry season has to offer.  Blueberry Corn Muffins make a fantastic addition to any Sunday brunch, weekday breakfast or just a midday pick-me-up.

Blueberry Corn Muffins
A recipe by Aaron Hutcherson of The Hungry Hutch
International Culinary Center
Professional Culinary Arts, 2012 Graduate


1 1/2 cups corn meal
2 1/2 cups all-purpose flour
1/4 cup sugar
4 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
2 cups milk (or cream)
1/2 cup cane syrup (or honey)
1 cup vegetable oil
8 oz (1 1/2 cups) blueberries (frozen or fresh)


Preheat oven to 375˚F.
Combine dry ingredients. Combine wet ingredients. Mix together wet and dry ingredients until fully incorporated.
Fold in blueberries. Portion into muffin tins.
Bake for 16-18 minutes.
Cool on a wire rack and eat.


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