Blueberry Corn Muffins with a Vanilla Glaze*

Blueberry Corn Muffins with a Vanilla Glaze. #GlutenFree  from

Summer is officially here and it is hot in Florida! By the afternoon we have reached into the 90’s and with each passing day it just gets hotter. Add on that Summer is Florida’s rainy season…and let’s just say my hair won’t be back to normal again until Fall.

Thankfully we snuck in a trip over to the Blueberry farms almost two weeks ago — before the weather got to hot — and loaded up on gorgeous Florida Blueberries. I figured we would be there for hours…but within an hour I had picked 8 pounds of blueberries!

Blueberry Fields in Florida from

(photo taken with an iPhone, editing using camera+ app)

With our trip to Georgia for a wedding this past week (I had real Moonshine y’all!), I haven’t had a chance to make anything with my giant satchel of blueberries. So yesterday when I got home from my trip, I started the task of flash freezing them (in single layers on a cookie sheet) then transferring them to freezer friendly ziploc bags. That way they won’t stick together or turn into mush.

Blueberry Corn Muffins with a Vanilla Glaze. #GlutenFree  from

As I was getting ready to freeze the last batch, I decided it would be a shame to put them all directly into the freezer. Instead, I had to make something with a handful of them while they were still so beautiful and fresh.

So I brought out my shaker with the plans to make a Blueberry Thyme Margarita but I was out of Tequila! The shame!! So instead I decided Blueberry Muffins would do the trick. But when I was pulling out the ingredients from the pantry I discovered I was completely out of flour. )If you haven’t noticed, I really need to hit up the grocery store soon.)

Blueberry Corn Muffins with a Vanilla Glaze. #GlutenFree  from

I had already set my heart on muffins, so I decided to make them gluten free instead. I love corn meal muffins and knew they would pair well with blueberries. Usually when I make a cornmeal muffin, I add flour as well as corn meal…but since I was out of flour, I used oats! The oats do a great job in place of the flour and you use so little that you don’t wind up with that oatmeal cookie texture.

These muffins are full of flavor and have great bursts of blueberries, but serving them fresh and warm is the key. Unlike traditional blueberry muffins, these aren’t very good the next day. They are best served hot out of the oven with a healthy drizzle of that vanilla glaze!


Blueberry Corn Muffins with a Vanilla Glaze

Yield: 28 mini muffins


  • 3/4 cup old fashioned oats
  • 3/4 cup fine corn meal
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk
  • 1 heaping cup fresh blueberries


  • 1 cup confectioners sugar
  • 2-3 teaspoons milk
  • 1 teaspoon vanilla extract


Preheat oven to 350°F. Grease a mini muffin pan.

In a medium bowl, whisk oats, corn meal, baking powder, baking soda and salt until well combined. Set aside.

In a large bowl, whisk together egg, sugar and vegetable oil. Add flour mixture, alternating with milk until fully combined. Fold in blueberries.

Divide batter evenly among muffin tins, filling 3/4 full. Bake for 10 minutes, or until tops are lightly browned. Remove from oven and let cook for 5 minutes.

While cooling, make vanilla glaze. In a small bowl, whisk the confectioners sugar with milk and vanilla extract. You want the glaze to be thick enough to thickly coat the back of a metal spoon. Add more sugar or milk as needed to reach the desired consistency.

Turn out muffins onto parchment paper or a cookie sheet. Drizzle with vanilla glaze and serve immediately. These are best eaten warm, they do not save well.




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28 Responses to “Blueberry Corn Muffins with a Vanilla Glaze”

  1. 1

    simo — May 21, 2013 @ 2:38 am

    …che delizia…e che immagini meravigliose!!!!!!!

  2. 2

    Tina | My Life as a Mrs — May 21, 2013 @ 7:28 am

    These are so darn pretty!!! I love how you flipped them upside down before drizzling the glaze (I don’t know why I never thought of that!)

  3. 3

    Liz @ The Lemon Bowl — May 21, 2013 @ 7:59 am

    I am so jealous of your early blueberry season!! Ours is in July and I’m counting the minutes!!

  4. 4

    Tieghan — May 21, 2013 @ 8:22 am

    Oh my gosh. These look so so so good. That glaze and those blueberries! Holy yum!

  5. 5

    Eva @ Eva Bakes — May 21, 2013 @ 9:09 am

    So jealous that you got 8 pounds of blueberries. These corn muffins look great!

  6. 6

    Stephanie @ Girl Versus Dough — May 21, 2013 @ 9:49 am

    I am crushing so hard on the addition of blueberries and the vanilla glaze on these muffins… so yummy!

  7. 7

    Meagan @ A Zesty Bite — May 21, 2013 @ 10:55 am

    These muffins are absolutely gorgeous! Glad you enjoyed your weekend in Georgia.

  8. 8

    Katrina @ Warm Vanilla Sugar — May 21, 2013 @ 11:27 am

    Dang, girl! These look heavenly!

  9. 9

    Nikki @Seeded at the Table — May 21, 2013 @ 12:34 pm

    Great idea to use oats, and I love that the blueberries explode! :)

  10. 10

    claire (@realnutritioncg) — May 21, 2013 @ 1:09 pm

    I love the use of the corn in here!! What a fun recipe!

  11. 11

    Joanne — May 21, 2013 @ 2:31 pm

    Muffins were the perfect use for the fresh berries! I am super jealous of your haul, by the way..they are SO expensive here. I love the idea of pairing them with corn muffins…such great texture!

  12. 12

    Amanda — May 22, 2013 @ 1:39 pm

    The muffins look delicious! And that glaze… perfect! :)

  13. 13

    Ali @ His Birdie's Nest — May 22, 2013 @ 5:11 pm

    These look delicious! I can’t wait to try them :)
    Just a friendly gluten free fyi, oats are always gluten free, you have to buy them specially gluten free because oats and wheat are often used as rotating crops. Gluten Free oats are grown where wheat hasn’t also been grown and harvested.

  14. 14

    Georgia @ The Comfort of Cooking — May 22, 2013 @ 5:15 pm

    How awesome are these! Gluten free and totally gorgeous little muffins. These are perfect!

  15. 15

    Megan {Country Cleaver} — May 22, 2013 @ 5:51 pm

    These are too cute for words! I’m living for blueberry season up here in WA! It’s still a lonnngggg way off for us.

  16. 16

    The Novice Chef » Blueberry Mojito — May 23, 2013 @ 12:05 am

    […] he likes to use real sugar instead of simple syrup and fresh pomegranate juice. So with all those blueberries we picked, I figured I could recreate that same amazing flavor in my own […]

  17. 17

    Stephanie @ Eat. Drink. Love. — May 23, 2013 @ 1:05 am

    That humidity is the one thing I do not miss about living in Florida! These muffins? Um, yes, I want 10.

  18. 18

    Anna @ Garnish with Lemon — May 23, 2013 @ 9:37 am

    Very few things compare with warm blueberry muffins! Adding these to my list when blueberry season arrives here. Thanks for sharing!

  19. 19

    Kitty from The Foodies' Kitchen — May 24, 2013 @ 1:25 pm

    What can I replace the oats with so they are fully gluten free? haven-‘t been able to find gluten free oats around here :) They look gorgeous!

    • Jessica replied: — May 28th, 2013 @ 4:24 pm

      I wish I had a good answer, but I am not a big gluten free baker. I don’t have a great suggestion for a good substitute.

      However, I can tell you that I bought my gluten free oats at Whole Foods and have also seen them at The Fresh Market!

  20. 20

    Nutmeg Nanny — May 24, 2013 @ 11:24 pm

    These muffins are delightful! They look scrumptious :)

  21. 21

    Amanda @ Once Upon a Recipe — May 28, 2013 @ 3:59 pm

    These are so cute and look so tasty!

  22. 22

    Kitty from The Foodies' Kitchen — May 28, 2013 @ 9:51 pm

    Thanks Jessica! I went out to a local market and found gluten free oats :)

  23. 23

    Cindy H. — May 29, 2013 @ 8:24 am

    drooling and pinning

  24. 24

    ErinsFoodFiles — June 4, 2013 @ 10:53 am

    So pretty! YUM!

  25. 25

    The Novice Chef » Lemon Blueberry Pie — June 17, 2013 @ 12:03 am

    […] be honest, I mostly added the blueberries because I have barely made a single dent in the 8 pounds I picked. I swear I am going to have blueberries till next year! After serving up the pie though, I am […]

  26. 26

    The Novice Chef » Blueberry Lime Muffins — March 23, 2014 @ 11:15 pm

    […] random things that have fallen down behind the racks, and found I still had one bag left of the blueberries I picked last year! I did pick EIGHT pounds — so really I shouldn’t be surprised that I still […]

  27. 27

    All Recipes — April 9, 2014 @ 4:46 pm

    can we use normal sugar instead of granulated sugar? though the blueberry corn muffins are so yummy

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