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Smoked Bacon, Corn & Blueberry Muffin Cakes with Blueberry-Maple Drizzle

This creative and delicious dish will surprise you! It is perfect for breakfast or a late night snack! Recipe courtesy of the Berry Sweet Baking Contest, which was co-sponsored by California Giant Berry Farms.  

Serves: 6

Bacon, cheddar, blueberry muffin resized 600



  • 1/3 cup cooked, crumbed applewood smoked bacon
  • 1 pkg.  Concord Foods Blueberry Muffin Mix
  • 1 egg (slightly beaten)
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2/3 cup shredded sharp cheddar cheese
  • 1 cup whole kernel sweet corn, from a can, well drained
  • 1 cup fresh blueberries, plus 1 cup, divided 
  • 1/4 cup chopped green onions
  • 3/4 cup maple syrup
  • Orange slices and fresh blueberries for garnish, if desired


  1. Preheat oven to 400° F. Lightly spray a 6-cup jumbo muffin pan with nonstick cooking spray. 
  2. In each muffin cup, sprinkle about 1 tablespoon bacon.  Set aside. 
  3. In a large bowl, combine muffin mix, egg, milk and sour cream until well combined.  Fold in cheese, corn, 1 cup blueberries and green onions until well combined.   
  4. Spoon batter in each muffin cup, dividing equally. Bake 20-22 minutes or until knife inserted in center comes out clean.  
  5. Let cool in pan 5-8 minutes or until just cool enough to handle.   Remove muffins from pan.   Slice off a very thin layer off top of each muffin, so when inverted they lay flat.   
  6. Meanwhile, in a medium saucepan over medium heat, add 1 cup blueberries and maple syrup.  Bring to simmer.  Cook 5-10 minutes or until berries have burst and mixture has thickened.  Remove from heat; pass through a sieve to remove blueberry pieces.   
  7. To serve, invert each muffin (bacon on top) onto a plate; drizzle with blueberry-maple syrup. Serve warm with orange slices and additional blueberries, if desired.   


Category: Breads & Breakfast