Elvis Blueberry Corn Muffins

Every time I publish a recipe from Elvis Presley, I get tons of negative comments saying things like “Elvis didn’t cook…” or something similar. Of course, he didn’t make these himself, but one of his personal cooks did.

The two better-known cooks were Nancy Rooks and Mary Jenkins. It’s been said that Elvis always wanted a chef at Graceland so it is quite possible there are others besides Nancy and Mary.

Elvis Blueberry Corn Muffins

This muffin recipe is unique in that it is a corn muffin as opposed to a cake muffin. Think of it more like cornbread. Except with blueberries. I initially thought this was a weird combination but they are actually really good.

So if you are a fan of Elvis and like Cornbread, I suggest you give this recipe a try. Super easy to make.

Tips

  • Make sure your cornmeal isn’t expired. Different brands have different shelf lives. Expired cornmeal will have a rancid taste, alter the texture of the batter and may prevent the muffins from rising.
Elvis Blueberry Corn Muffins

If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!

You can use frozen blueberries if you want. There’s is no need to unthaw them first.

Elvis Blueberry Corn Muffins

You will need the following ingredients to make this Elvis’ Blueberry Corn Muffins recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Yellow Cornmeal – medium coarse is recommended but Stone Ground is perfectly fine
  • All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
  • White Sugar – you can also use any sugar alternative
  • Baking Soda – along with the buttermilk helps the muffins rise
  • Salt – a must for most recipes
  • Brown Sugar – adds a touch of sweetness to the muffins
  • Egg – required ingredient for the muffin batter
  • Buttermilk – if needed you can make your own using milk and lemon juice
  • Vegetable Oil – you can also use canola oil or olive oil
  • Fresh Blueberries – if you must use frozen blueberries do not thaw them out first
  1. Preheat the oven to 425°F. Lightly grease a muffin tin or line with muffin liners.
  2. In a large mixing bowl, combine all the dry ingredients. Set aside.
  3. In another bowl, whisk together the egg, buttermilk, and oil.
  4. Pour the egg mixture into the dry ingredients stirring until blended.
  5. Fold the blueberries into the batter. Be careful not to over-mix, or the batter will turn blue.
  6. Spoon the batter into the prepared muffin tin.
    muffin batter in muffin tin
  7. Bake for 20 minutes.
    muffins fresh out of the oven

More Recipe Ideas

Printable Recipe Card

Elvis Blueberry Corn Muffins

Elvis’ Blueberry Corn Muffins

Try Elvis' unique Blueberry Corn Muffins recipe. A delightful twist on traditional cornbread with a touch of sweetness.
5 from 1 vote

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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Muffins
Cuisine American
Author Rodney
Servings 12 muffins
Calories 284 kcal

Ingredients
 

  • 1 ¼ Cup Yellow Cornmeal
  • 1 Cup All Purpose Flour
  • ¼ Cup White Sugar
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • ¼ Cup Packed Brown Sugar
  • 1 Egg
  • 1 Cup Buttermilk
  • ¾ Cup Vegetable Oil
  • 1 ½ Cups Fresh Blueberries, or frozen blueberries

Instructions

  • Preheat the oven to 425°F. Lightly grease a muffin tin or line with muffin liners.
  • In a large mixing bowl, combine all the dry ingredients. Set aside.
  • In another bowl, whisk together the egg, buttermilk, and oil.
  • Pour the egg mixture into the dry ingredients stirring until blended.
  • Fold the blueberries into the batter. Be careful not to over-mix, or the batter will turn blue.
  • Spoon the batter into the prepared muffin tin.
  • Bake for 20 minutes.
Nutrition (1 of 12 servings)
Calories: 284kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 217mg | Potassium: 117mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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5 from 1 vote (1 rating without comment)