Wild Blueberry Corn Muffins

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Recipe by Jessica Braider of The Balanced Kitchen.

Wild Blueberry Corn Muffins Picture


1 cup cornmeal (I like to do ½ a cup of the coarse and ½ a cup of the fine to give more texture)
1 cup whole wheat or spelt flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup butter, melted
1 cup milk
¾ cup frozen Wild Blueberries


  1. Preheat oven to 400 and spray or grease muffin tins, or line with liners.
  2. In a large bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
  3. In a small bowl, melt the butter. Once the butter is melted, crack the egg into the butter and lightly beat with a fork so it is well combined. Pour the butter, egg, and milk, into the dry ingredients and stir gently to combine. Spoon the batter into the muffin tin.
  4. Gently fold in the frozen wild blueberries.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool on a cooling rack.

Wild Blue is Good for You!