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.
“Delicious and easy! Love the little crisp crunch of cornmeal and juicy blueberry together in a warm breakfast bite.”
What You’ll Need To Make Blueberry Cornbread Muffins
- Milk: Provides moisture and richness to the muffins batter.
- Lemon Juice: Adds acidity to react with baking powder, helping the muffins rise. You’ll use the lemon’s zest as well, so make sure to zest the lemon before juicing it.
- All-Purpose Flour: Forms the base of the muffin batter, providing structure. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Yellow Cornmeal: Adds a slightly gritty texture and a subtle corn flavor, characteristic of cornbread.
- Sugar: Sweetens the muffins and helps to create a tender crumb.
- Baking Powder: Acts as a leavening agent helping the muffins rise.
- Blueberries: Break down during baking, creating pockets of juicy flavor and adding bursts of sweetness.
- Eggs: Act as a binding agent, holding the muffin batter together and providing structure.
- Vanilla Extract: Enhances the overall flavor profile with its aromatic sweetness.
- Lemon Zest: Adds brightness and citrusy aroma, complementing the blueberries.
- Butter: Incorporates richness and flavor into the muffins.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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 28 to 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!
Frequently Asked Questions
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.
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.
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.
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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 and set an oven rack in the middle position. 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 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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These were terrific, and just the taste and texture I was looking for. I used half butter and half oil, and made a few without using a paper liner to see what the difference would be. The top spreads more without a liner and you get a nice almost crispy edge. I’ll make a point of freezing some (ridiculously cheap now) blueberries to make these later in the year. It will be worth spending more on a better-quality cornmeal for these.
Jenn, How do you think fresh raspberries instead of blueberries would work in this recipe?
Thanks.
Hi Gail, that should work. I’d love to hear how they turn out with raspberries!
These muffins are a keeper. I made them for a brunch with 25 people to rave reviews. We served them at room temp (made them the night before) and served with a honey lemon butter on the side. Will make again and again. Perfect in the summer with fresh blueberries in season. Did not change a thing in the recipe.
Made these exactly as written and the muffins were amazing! Thank you for another great recipe, they’ve all been excellent!
This is my absolute favourite muffin recipe; it’s delicious and has extraordinary texture! It also lacks common allergens like nuts or strawberries so it’s safer to make for guests. I substitute 1/4 cup whole wheat flour and 6 TB canola oil for the butter because it has less saturated fat and the melted butter tends to seize up from the temperature of the eggs and milk. Greasing the pan with butter gives even more texture to the exterior and avoids the waste of paper liners. I also sprinkle the tops with coarse sugar crystals before baking which gives more crunch and a slight sheen.
I love this recipe. I am a sucker for blueberries and lemon juice in a recipe. The cornmeal gives the muffin such a nice bite too. I mix regular t all purpose flour and white whole wheat flour 2:1 and that helped my generous wet blueberry measurement to bake perfectly, luckily.
I will most assuredly bake these muffins again. I also
love your pumpkin scone recipe!
Can the batter be made in advance and refrigerated? If so for how long, and would it have to come to room temp again before baking? Thanks!
Hi Allison, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake them.
Thanks! They’re so delicious. Second time I made them I used greased mini muffin pans and a large Madeleine pan . They came out bite sized , crunchy , snd delicious.
Oh my goodness! This sounds so intriguing! I have mulberries coming out of my ears! I’m going to sub equal amounts frozen mulberries for the blueberries (but I’m definitely going to try it with blueberries too!) and take someone else’s suggestion and sprinkle some finishing sugar on top for a special crunch! I can’t wait!
Great recipe, spot on! This is the first muffin recipe which actually gave me the perfect
amount of batter! We like it “corny” so I did half and half on the flours. A bit of raw sugar sprinkled on top before baking gave it a sweet little “crunch”. This will be my
go to forever 🙂 corn muffin recipe. Thank you.