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Blueberry Cornbread Muffins Recipe

Blueberry Cornbread Muffins Recipe


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4.7 from 5 reviews

  • Author: Emma
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

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

  1. Preheat the oven: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
  5. Add blueberries: Gently fold in the blueberries.
  6. 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.
  7. 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