Quintessential corn muffins from The Bread Bible by Rose Levy Beranbaum

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Notes about this recipe

  • Eat Your Books

    Optionally can add blueberries.

  • hailey_tthlx3 on March 01, 2026

    These came out so moist. To be honest, I did use Greek yogurt instead of sour cream simply because I didn’t have any.

  • ashallen on February 24, 2020

    Made these with optional blueberries this time. Used frozen wild blueberries. Texture was more tender and moister than the non-blueberry version even though I baked them until they were 199-208F in centers this time. Good! Not super-sweet. Definitely a muffin vs. a tiny cake. A drizzle of dark maple syrup on the sliced, warm muffin worked great.

  • ashallen on August 23, 2019

    Very nice corn muffins. Good corn flavor and a springy but tender crumb that doesn't fall apart when you pull the muffin from the tin. I baked these to an internal temperature of 195F and would probably pull them at 190F next time to get them a bit moister. I did not add blueberries as suggested in the recipe variation - doing so would have added moisture (as would my S.O.'s (but not mine!) favorite for cornbread - raisins!). Also, I used the same medium-grind stone ground cornmeal I usually use for cornbread - I think a more finely ground one (or a mix of fine + medium grind) would be better for these. Texture and flavor definitely best on the day they're made, though still OK the next day.

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