Updated March 26, 2019 What do you do when you buy two big containers of blueberries? First, you eat them by the handful because they are so good and you can’t resist. Next, you make a batch of Blueberry Corn Muffins because you are in the mood to bake and you really want to eat muffins. Well, at least that was my thought process. I could have stood at the kitchen counter shoveling blueberries in my face all day, but instead I devoured more than my fair share of Blueberry Corn Muffins.
Cornbread and corn muffins are a staple in our house. We make them all of the time to go with soup, chili, salads, or just because. When I was pregnant with Caleb, I craved corn muffins like crazy. Josh got really good at making corn muffins:) I decided it was my turn to treat him to a batch of fresh corn muffins. I always like to mix things up so this time I added juicy blueberries to the recipe. The corn muffins are tender and bursting with sweet, plump blueberries. We enjoyed our Blueberry Corn Muffins for breakfast, but they are good any time of the day. Trust me, I know. I ate one for a snack and with my dinner. They really go well with any meal. And a little hint-they are good plain, but add a dab of butter and a drizzle for an extra special treat. Almost too good to be true! Put your summer blueberries to good use and make a batch of Blueberry Corn Muffins! And make sure you save some blueberries to make Blueberry Yogurt Waffles and Blueberry, Strawberry & Jicama Salsa on the 4th of July! Loading up on blueberries is always a great idea!
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