If you’re craving a muffin that’s a little different, these blueberry cornbread muffins are a great choice. They combine the familiar comfort of cornbread with the burst of fresh blueberries. The result is a muffin that’s just the right mix of hearty and sweet. Perfect for breakfast, they also make a tasty snack or a treat.
First, the subtle sweetness of the cornbread perfectly complements the juicy blueberries. The flavors balance nicely, creating a muffin that’s flavorful without being too sweet. Plus, they’re easy to make, which is always a bonus.
With just a few pantry staples and some fresh blueberries, you can have a batch of blueberry cornbread muffins ready in no time. Even better, they freeze well, so you can keep a quick, homemade snack on hand. Whether you enjoy them warm from the oven or save them for later, these muffins are sure to become a new favorite.
Give them a try, and see how this fun twist on a classic cornbread muffin brightens your day!
Ingredients:
- Ground cornmeal. I prefer fine cornmeal, but whatever you like will work.
- All purpose flour. I haven't tried other flours, but you could try to swap this with gluten free flour.
- Baking powder. This helps the cornbread muffins rise and become light and tender muffins.
- Salt. Enhances the flavor
- Granulated sugar. This adds a little extra sweetness, but can be omitted if you want less sugar in these.
- Buttermilk. Makes the muffins moist and flavorful. You can make a buttermilk substitute by adding 1 tablespoon lemon juice to a 1 cup measuring cup, then adding whole milk to fill the cup. Mix it and let it sit for 10 minutes until bubbles form.
- Honey. This balances out the other savory flavors in these muffins.
- Eggs. Make sure these are room temperature.
- Melted butter. Should be melted and cooled so its not hot anymore. Unsalted butter is best.
- Blueberries. Fresh blueberries are best here. Frozen blueberries add too much moisture to the batter, but you can counter this by making sure the blueberries aren't thawed, and tossing them in flour before putting them in the batter.
How should I serve blueberry cornbread muffins?
Blueberry cornbread muffins can be enjoyed on their own or paired with various delicious accompaniments. If you want to top them with something, butter is simple and adds richness to the muffins. Honey is also a classic addition to cornbread, adding a bit of sweetness. I like to make my own honey butter and put that on things this this. You could also add more blueberry flavor by spreading blueberry jam on these. Nut butters are a good choice that will add a nutty flavor and some healthy fat.
These are great served with coffee or tea. They can be eaten as a breakfast, a snack, or even as a side to dinner with things like salad, soup or chili.
Other recipes you may like:
Double chocolate banana muffins
PrintBlueberry Cornbread Muffins
Blueberry muffins combined with savory cornbread. Perfect for a breakfast or side!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Ingredients
1 cup ground cornmeal
1 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup granulated sugar
¾ cup buttermilk
¼ cup honey
2 large eggs
½ cup melted butter
12 oz blueberries (2 cups)
Instructions
Preheat the oven to 375 °F.
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl whisk together the cornmeal, flour, 1 tablespoon baking powder, salt and sugar.
In a separate bowl whisk together buttermilk, honey, eggs and melted butter.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until everything is just combined.
Fold in the blueberries until incorporated.
Scoop the batter into the prepared muffin tins until they are about ¾ full of batter.
Bake in the preheated oven for 15-20 minutes, until golden and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Cool 5 minutes before taking the muffins out of the pan.
