Elvis’ Blueberry Corn Muffins
Updated on September 8, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Try Elvis’ unique Blueberry Corn Muffins recipe. A delightful twist on traditional cornbread with a touch of sweetness.
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.
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.
Buttermilk Substitution
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!
Ingredient Substitution
You can use frozen blueberries if you want. There’s is no need to unthaw them first.
Equipment Needed
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Gather your Ingredients
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
- All Purpose Flour
- White Sugar
- Baking Soda
- Salt
- Packed Brown Sugar
- Egg
- Buttermilk
- Vegetable Oil
- Fresh Blueberries
How to Make Elvis’ Blueberry Corn Muffins
- 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.
Printable Recipe Card
Elvis’ Blueberry Corn Muffins
Equipment
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
Nutritional information provided for this recipe is based on 1 serving. 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.