Can I use frozen blueberries instead of fresh in blueberry cornbread muffins?

Absolutely! Frozen blueberries work just fine in these muffins. Add them while frozen to avoid turning your batter purple. Also, be sure to toss the blueberries with the flour mixture to prevent them from sinking during baking.

What purpose do the lemon juice and zest serve in blueberry cornbread muffins?

The lemon juice helps the muffins rise and adds a subtle tanginess that enhances the flavor of the blueberries. Similarly, the zest brings a bright citrus aroma to the muffins.

Can blueberry cornbread muffins be frozen?

Yep - the muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 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.

Blueberry Cornbread Muffins - Once Upon a Chef

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.

Servings: 12

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

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.
Note: Be sure to zest the lemon before juicing it.
Note: 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 to 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

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