Perfect whole-food Mini Blueberry Corn Muffins made with 9 ingredients! Naturally sweetened, crumbly, tender and studded with bursts of juicy blueberry.

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Cornbread + Blueberry Muffins.. who knew? BUT.. this combo, it's perfection.

There are few things that my kids love as much as muffins. Full disclosure.. they would prefer chocolate chip to blueberry any day, but trust me, nobody is complaining about the fruit filled version.

My boys are thrilled to have a food blogger who struggles terribly with baking for a mother. When I put a muffin recipe (or anything that even remotely resembles a baked good) on the blog, well.. you can be sure that it has been recipe tested upward of 5 or 6 times. These muffins were no exception. All the recipe trials tasted great. The issues were, how do you put it.. cosmetic (i.e. the middles were sunken, they stuck to the pan, fresh blueberries overtook the entire muffin and turned it into a goopy mess).

Bottom line, in my kitchen their are currently 230 mini blueberry corn muffins of various textures, sizes and quality AND my boys couldn't be more thrilled about it. Me on the other hand, well.. let's just say you shouldn't be expecting to see a new muffin recipe on the blog any time soon.

That said, I'm an all or nothing type girl, so once I commit, I follow through. 230 muffins later, I can assure you that these guys are delicious. They are naturally sweetened, crumbly, tender and studded with the perfect amount of juicy blueberries.

I learned a couple of things about making mini blueberry corn muffins along the way.

Use the little paper liners. Yes.. you can spray the pan really well and MOST of the muffins will come out, but it was time consuming and made a pretty big mess.
Dried blueberries are the secret to this recipe. Frozen and fresh just have an overwhelming amount of juice for these little guys. Once they bake in the batter they rehydrate and work perfectly for this recipe!
Normally, corn bread requires sugar or more honey than I added to this recipe, BUT the addition of blueberries adds just the right amount of sweetness to make this unnecessary.
You can swap whole-milk yogurt for buttermilk and nobody will ever know the difference.

Since I've got PLENTY of muffins hanging around, my plan is to freeze most of them and save them for school lunches (can you even believe it is time to even start thinking about that). They freeze really well, just make sure to remove the paper liners if you used them before popping them into the freezer.

Like I said, no plans to make a muffin ANYTIME in the near future, so I'm thinking these guys will at least get us through the start of the school year.

Time Saving Tips and Tricks

Prep: Throwing these muffins together is super simple. There really isn’t much need to prep ahead.

Make Ahead: Yes! I always do baking ahead of time. I kept these mini blueberry corn muffins in a sealed container on the counter for 3 days.. they were still delicious. I suspect that if you stored them in the refrigerator they would keep even longer.

Freezer: You bet. To freeze, follow recipe instructions. Once muffins have cooled, remove liners and arrange them on a baking sheet. Pop them into the freezer for 3-4 hours (or until frozen through). Remove baking sheet from freezer and store corn muffins in an airtight freezer bag. They will keep for up to 2 months with no problem. To thaw, remove from freezer and allow to come to room temperature.

VIDEO:

Mini Blueberry Corn Muffins

Print Recipe

Ingredients

Scale

1 cup cornmeal
1 ½ cups spelt flour
¾ tsp baking soda
¼ tsp salt
3 eggs
1 ¼ cup whole-milk plain yogurt
7 TBS butter, melted
¼ cup honey
8 oz. dried blueberries

Instructions

Heat oven to 350. Spray muffin tin cups with non-stick spray or line with muffin cups.
In a large mixing bowl, combine cornmeal, flour, baking soda and salt. Mix.
Dig a small well in the center of the bowl, into the well add eggs, yogurt, butter and honey. Use a hand mixer to combine. Stir in blueberries.
Bake until the edges pull away from the pan and turn golden in color, about 18- 20 minutes.

Notes

If you don't have spelt flour, you can substitute whole wheat or white flour.
If you want to use fresh or frozen blueberries (instead of dried), just make full sized muffins. They don't work well for the mini size muffin.
I used StonyField Whole Milk Grass-fed Organic Yogurt (<- not sponsored, just love it)

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