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Bakersfield Blushing Blueberry Corn Muffins

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28-4 Fall Issue
Entertaining the Bakersfield Way

Can you say “yee-haw?” Next time you have the gang over, treat them to a western-inspired hoedown.


  • 1/4 cup Butter, softened
  • 1/4 cup Granulated Sugar
  • 1/3 cup packed Dark Brown Sugar
  • 1 Egg
  • 1 cup all purpose Flour
  • 1/2 cup Cornmeal
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/4 tsp. Ground Nutmeg
  • 1/2 cup 2% Milk
  • 1 cup Blueberries (frozen is fine)


  1. In mixing bowl, cream butter and sugars.
  2. Add egg, mix well. Combine flour, cornmeal, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk just until moistened.
  3. Fold in blueberries (if using frozen, fold them in frozen).
  4. Coat muffin pan with non-stick cooking spray. Idea: Get yourself a fancy muffin pan. It’ll wow your guests! Fill two-thirds full with batter.
  5. Bake at 400 degrees for 18-20 minutes or until toothpick comes out clean.
  6. Touch top of muffin gently. If it springs back, they’re done.
  7. Cool five minutes before removing. Turn pan over and tap pan to release muffins.