Blueberry Cornbread Muffins
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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, a cross between classic blueberry muffins and cornbread. The slight crunch and savory flavor of cornmeal make a lovely backdrop for the blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender. The muffins are simple to make. With just a few bowls and a whisk, you can whip them up in 15 minutes, and enjoy them warm from 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
- ¾ cup milk
- 1 tablespoon lemon juice (see note)
- 1½ cups all purpose flour, spooned into measuring cup and leveled-off
- ½ cup yellow cornmeal
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup blueberries (see note)
- 2 large eggs
- 1½ teaspoons vanilla extract
- Zest of 1 lemon (about 1½ 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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Wondering whether frozen berries can be used instead of fresh, and if so, should they be defrosted first. Thanks!
Hi Fran, frozen can be used, and I wouldn’t thaw them first (or they will turn your batter purple). Hope you enjoy!
These were delicious! I forgot to add the lemon zest ☹️and only had about a scant half cup (maybe less) of sugar but I found it sweet enough for me. I added 2 minutes baking time and they came out perfect! I’ll definitely make again and look forward to the flavour the lemon zest will bring.
Please post recipes with gram weights, thanks for your consideration
Hi D, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
I like mine to taste more corny, so I use 1C each of flour and cornmeal and I substitute a skimpy 1/2C oil for the butter. Like many others, I used less sugar- 1/2C. These muffins are delicious! Just made my third batch in two weeks. (Full confession, my boyfriend prefers the ones I made with the full amount of sugar, but he doesn’t seem to have any problem eating the reduced sugar ones!)
I cut the recipe in half.
No sugar needed or cut in half