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Blueberry Cornbread Muffins
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
You can’t help but love these little blueberry cornbread muffins. The slight crunch and savory flavor of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. Plus, they’re simple to make: with just a few bowls and a whisk, you can whip them up in 15 minutes, and enjoy them warm out of the oven with your coffee 30 minutes later.
What You’ll need to make blueberry cornbread muffins
How to make blueberry cornbread muffins
Begin by zesting the lemon (you’ll use the zest later) and combining the milk and lemon juice. Let the mixture sit for 10 minutes, and you’ll have homemade buttermilk. (You could just use buttermilk, but since the recipe calls for lemon zest, you might as well just use the juice and avoid buying buttermilk.)
Meanwhile, combine the flour, cornmeal, sugar, baking powder and salt and in a large bowl. I like to place the ingredients in the bowl neatly, so I can see what I’ve already added — otherwise, I’m likely to forget.
Whisk until well combined.
To keep the berries from sinking to the bottom of the muffins, toss them with 1 teaspoon of the flour mixture. Set aside.
In another bowl, whisk together the milk and lemon mixture with the eggs, vanilla and lemon zest.
Add the liquid mixture to the dry ingredients, along with the melted butter. Stir until just blended.
Add the flour dusted blueberries.
Stir until just combined.
Spoon the batter into a muffin pan lined with paper liners. They will be very full.
Bake for about 30 minutes, until set and lightly golden.
Let the muffins cool for a few minutes in the pan, then turn out onto a rack.
Serve warm with butter. Enjoy!
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Blueberry Cornbread Muffins
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Ingredients
- 3/4 cup milk
- 1 tablespoon lemon juice (see note)
- 1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off
- 1/2 cup yellow cornmeal
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries (see note)
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- Zest of 1 lemon (about 1-1/2 teaspoons)
- 1 stick unsalted butter, melted
Instructions
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
- Combine the milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
- Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 228
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 33g
- Sugar: 15g
- Fiber: 1g
- Protein: 4g
- Sodium: 275mg
- Cholesterol: 53mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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Can I use frozen blueberries for this? Is it best to add them while still frozen and do I still mix with the flour mixture?
Thanks!
Yes, frozen blueberries are fine and, yes, I’d add them while frozen or your batter will turn purple and I’d still toss them with the flour. Hope you enjoy!
Thank you so much! Cannot wait to try them!
These blueberry corn muffins were spot on! I made these last night and they were fabulous. Finally a recipe that works. I added your recipe to my favorites. Thank you so much my grandkids will enjoy these.
These were easy and fabulous. Did not last long enough to take a picture.
This recipe is perfect. Great texture, perfect balance of lemon to blueberries. And the addition of cornmeal is what I love. Thanks so much! This will be a standard for us.
PS Also cut down on sugar by 1/4 – 1/3
Delicious and oh so simple to make. I’ll definitely be making this recipe again.
On a chilly September morning this recipe was just the thing! Absolutely delicious, full of flavor, the cornmeal texture enhanced the muffin and it was just the right amount of blueberries! Thanks for another winner Jenn!
I made these today. Easy and delicious! Thanks for another great, foolproof recipe Jenn!
Another excellent recipe: I cut back the sugar to scant 1/2 cup, closer to 1/3, substituted oil— 1/2 cup, and raised the milk to one cup. I baked in an 8×8 pan at 375— it took a while. It came out wonderful— fragrant, great taste and texture.
I have searched for this recipe for ever ! Five stars ⭐️ !
Fluff, flavourful and an absolute delight! A must make!
Tasty and foolproof! I made a number of substitutions to avoid an extra trip to the grocery store (applesauce for butter, lemon extract for vanilla extract, Bob’s Red Mill corn grits for cornmeal) and ended up microwaving the batter in a small glass casserole dish because of some oven-related issues—the result was still delicious. I’ll definitely be keeping this recipe for when we have a working oven again!
These are absolutely the best muffins I have ever made with blueberries. Moist, tasty, just enough sweet. This is the ONLY recipe for this type of muffin I’ll use from now on! Thanks, Jenn!
Really enjoyed these, but made some adjustments: cut the sugar by at least 1/3 to 1/2 cup and used 1+cup flour to 1-cup cornmeal because we love the cornbread taste.
Delicious. Easy to follow- however, only needed 15 minutes in my oven but I think my muffin cups were small ones. I also would prefer to use fine ground cornmeal to coarse (the kind in my cupboard) next time.
Hi Jenn! These muffins are amazing! I also made them dairy-free (using almond milk and vegan butter) and egg-free (using ground flax seed and hot water in a 1:3 ratio) for my allergic daughter… Turned out just as yummy!
OMG! Jenn another winner! My husband and I love both cornbread and blueberry muffins (love your recipe!). Now, that Jersey blueberries are in the store, I’m making all blueberries, all the time. I made these muffins this morning…unbelievable! I actually think they might be better than plain blueberry muffins. Sooo good! Next up…Boy Bait!
Quick question: what is the best way to keep them fresh overnight? I’ve tried different things and always end up with soggy muffins!
So glad you enjoyed these! Yes, because of the berries, they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture and store them on the countertop.
I have been baking for over 50 years…I followed the recipe exactly and was so disappointed with the end result. They were flat, pale and rather bland in taste. I mixed the blueberries with a tsp of the flour mixture…I usually use more flour when doing this, but I followed the recipe. The blueberries stayed at the bottom of each muffin thereby sticking to the paper liners. Sorry for this review, but I like to be honest when reviewing anything.
Absolutely love these blueberry cornbread muffins! The blueberries were juicy and the butterty cornbread lacked the grittiness that sometimes accompanies cornmeal. How could this great recipe be turned into a bueberry cornbread in a loafpan or castiron pan?
So glad you enjoyed them! I do think it could be baked in a loaf pan or cast iron skillet, but not sure what the bake time will be so keep a close eye on it.
We are not traditionally huge fans of cornbread, but this recipe has changed our perspective! The muffins were amazing! Thank you for this recipe.
Easy to make, and delicious!! Great recipe!😁
Made these as mini muffins for a woman’s luncheon mostly because woman aren’t big eaters. They were fabulous!!! What was great was when there weren’t enough blueberries In the cup it was easy to poke in more blueberries so they were chock full. They didn’t stick because I used bak lene ZT spray and it worked beautifully. Also the edges of the minis got crispy and accentuated the cornmeal flavor as well. Discovered that baking powder has aluminum in it and imparts a metallic taste to any baked goods in which u use it. And the taste is awful. So be sure that u use baking powder without aluminum and u will notice a big difference.
Can you substitute honey for the sugar?
Hi Adaire, You could sub 2 tablespoons of the sugar with honey, but no more than that or the muffins will brown too much. Enjoy!
Use buttermilk instead of milk? The milk that i have smells a little sour.
I don’t recommend it here, Betsey – sorry!
This has become a family favorite!! I make the muffins using 1:1 gluten free flour, then substitute 1/4 cup of the 1:1 flour with coconut flour. Comes out delicious! Thanks Jen!
These were very good! Really liked the recipe.
Can these be made in mini muffin pans? If so, how long would they need to bake?
Sure, Beth — I’d start checking them at 10 to 11 minutes. Hope you enjoy!
I made these today and they were perfect!
I did follow the recipe, which for me is rare. So I suspect I’ll do my own little things like a touch more lemon zest, a little less sugar. Maybe I’ll try brown sugar just to change it up! Who knows 😊
As it stands tho, this recipe is absolutely delightful and is rapidly disappearing before my eyes.
I did really like the tip about tossing the blueberries in some flour. I don’t know that trick, to stop the berries from sinking. Thanks!
This is a great recipe! I used one cup of fresh blackberries and reduced the sugar to one-half cup. The texture and flavor of the muffins came out perfect. I baked them an extra four minutes in my gas oven to achieve the golden color.
I was looking for a recipe to use cornmeal and discovered this. They are SO good my first thought was to not share them with the rest of the family. Thank you.
🙂 Glad you enjoyed them!