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U.S. Highbush Blueberry Council

Blueberry Corn Muffins with Goat Cheese

Recipe by Annie Holmes, “Maebells” Blog

These poppable blueberry corn muffins with goat cheese are a great appetizer for your holiday meals. The combination of fruity blueberries and crumbly, crunchy, crispy bacon will make blueberry corn muffins with goat cheese a true fan favorite.


  • 3/4 cup yellow cornmeal
  • 1/2 cup gluten free flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 3/4 cup milk
  • 4 tablespoons butter, melted
  • 3/4 cup bacon, cooked and chopped
  • 1 cup frozen blueberries
  • 1/3 cup crumbled goat cheese


  1. Heat oven to 350°F.
  2. Spray a standard 12 count muffin tin with cooking spray; set aside.
  3. In a medium size mixing bowl, combine cornmeal, flour and baking powder; stir well.
  4. Add the beaten egg, milk and melted butter until combined.
  5. Lightly fold in the bacon, blueberries and goat cheese.
  6. Spoon batter into the muffin tin and bake for 20 minutes.

Number of servings (yield): 12 muffins

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