Blueberry Gorgonzola Corn Muffins

blueberry gorgonzola

Blueberries and blue cheese in a corn muffin sound weird to you? I agree, so long as “weird” means “delicious”! This delightful combination of sweet and savory breaks the mold.  Get it….mold??! Okay, enough puns. Get baking!


  • 1 cup finely ground cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg beaten
  • 1 cup milk
  • 1/4 cup oil
  • 5oz. crumbled blue cheese (goat cheese works too!)
  • 1 pint blueberries


Preheat oven to 425 degrees. In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add wet and dry ingredients and mix until smooth. Gently fold in blue cheese and blueberries, so not to break up the berries. Scoop into lined or greased muffin pan. Bake for 15-20 minutes, until golden. Serve with honey.

Servings: 12

Jenn Knapp

About Jenn Knapp

Jenn is a self-taught home cook who's passionate about using local and seasonal ingredients. She's a stay-at-home mother of two constantly looking for innovative ways to encourage her kids to be healthy and adventurous eaters.