Description
Delight your breakfast table with these scrumptious blueberry cornbread muffins that are a perfect blend of sweet and savory. Bursting with juicy blueberries, these muffins are moist, tender, and incredibly easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Add blueberries: Gently fold in the blueberries.
- Bake: Divide the batter evenly among the muffin cups. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool slightly before serving.
Notes
- If using frozen blueberries, do not thaw before adding to prevent the batter from turning blue.
- Add a sprinkle of coarse sugar on top for a sweet crunch.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
