Blueberry Cornbread Muffin Recipe

Get ready for a flavor explosion with these Blueberry Cornbread Muffins. They combine the sweetness of blueberry muffins with the savory goodness of cornbread, making them perfect for any summer gathering.

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Two of my favorite muffins are corn and blueberry muffins. I love both so much that I wanted to combine the flavors and made a muffin that represented the best of both worlds. Could it be done? YES! I am am happy to report these were delicious!

Why We Love These Muffins

Easy - these are not overly complicated to whip up in short periods of time.

Perfect for the Summer - July is the start of the native blueberry season so there are plenty of opportunities to pick our own organic, fresh blueberries.

Versatile - These muffins could be enjoyed as a breakfast, dessert, or a side for BBQ.

Kid-Friendly - My kids love to help make these and they enjoy the flavors.

Blueberry Corn Muffin Ingredients

Cornmeal - This adds a coarse texture and the distinct cornbread flavor.

All purpose flour - Provides structure and stability to the muffins. It helps bind the ingredients together and prevents the muffins from being overly crumbly.

Baking powder - The leavening agent. Baking powder reacts with the wet ingredients to create carbon dioxide gas, causing the muffins to rise.

Granulated sugar - Helps to sweeten the muffins.

Salt - Enhances the flavor of the muffins.

Butter - Unsalted butter helps to add richness, flavor, and a tender crumb.

Eggs - Binds the ingredients together and contributes to the muffins' rise. Eggs also add moisture and richness.

Whole milk - Provides additional moisture and helps activate the baking powder.

Blueberries - Adds color, and provide a fresh flavor and moist texture.

How to Make Blueberry Corn Muffins

Prep - Heat oven to 425°F (220°C) and line muffin tin.

Mix - In a large bowl, whisk dry ingredients and cut in softened butter. In a separate bowl, whisk together eggs and milk. Add wet ingredients to dry and mix well. Gently fold in blueberries.

Bake & Cool - Fill liners ¾ full with batter. Bake 15-18 minutes, or until a toothpick inserted comes out clean. Muffins will be golden brown and springy on top. Cool slightly before enjoying warm.

FAQS

Can I use a different type of flour?

Yes! All-purpose flour can be swapped with whole wheat flour for a more rustic texture and added fiber. However, the muffins might be slightly denser.

Fresh vs. Frozen Blueberries?

Both work! Fresh blueberries add a brighter flavor, but frozen blueberries are perfectly fine. No need to thaw them beforehand, just toss them into the batter frozen.

How can I prevent the blueberries from sinking?

Toss the blueberries in a little bit of flour before folding them into the batter. This will help coat them and prevent them from sinking to the bottom.

My muffins are dry! What went wrong?

There are a couple of possibilities:

• Overmixing - Mixing the batter too much can develop the gluten in the flour, leading to dry and tough muffins. Mix until just combined with no flour streaks present.
• Overbaking - Keep an eye on the muffins and take them out when a toothpick inserted comes out clean but not dry.

Can I make these muffins ahead of time?

Yes! Baked muffins can be stored at room temperature in an airtight container for up to 2 days, or frozen for longer storage. We like to use our FoodSaver to keep these fresh for up to 3 months!

Delicious Muffin Recipes to Try Today

• Raspberry Jumbo Muffins
• Jumbo Pumpkin Muffins (best recipe)
• Blueberry Oatmeal Muffins
• Nutella Banana Muffins
• Blueberry Cake Mix Muffins

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