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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If I were to add poppy seeds to this recipe, what adjustments works be necessary? Thank you
Hi Ann, It’s fine to add poppy seeds with no adjustments. Enjoy!
Thank you so much! These are great!
Always looking for something to use our home grown fruit in. From the batter and smells from baking I won’t be disappointed. Thank you for such a sweet and taste bud loading treat.
These muffins are delicious. I substituted whole wheat pastry flour for the all purpose flour with excellent results.
These are great with minor modifications. I cut the butter to one half stick and use a little bit more milk, use orange extract instead of vanilla, and1.5 cup blueberries because I can. I bake them at 375 to ensure that the cornmeal crisps. They come out perfectly every time.
These are delicious! Instructions are perfect. Baking time was a few extra minutes to get the golden color. Flavorful and crispy! Thank you so much! Will be adding these to the lineup along with your other fabulous blueberry muffins.
I’ve made these muffins several times now and they’re always a hit. Tonight I made a double batch because I share and want to have plenty for myself too. Even though the recipe advises against, I double the blueberries called for. So far there have been no problems with that and blueberries are so yummy I just couldn’t resist. Thanks for the recipe.
Hi Jen
We have visitors coming from Canada tonight. I’d like to make these and wonder if the muffin liners be omitted if I use silicone muffin pan? Actually, it’s one of those Flexipans from France—a luxury gift!
I’m also making your zucchini fritters. Just assembled the batter. Your recipes always impress company. Can’t wait to receive you cookbook — I think this week.
Thanks so much!
Hi Renee, thanks for your nice words about the recipes and support for my cookbook! If you’re using a silicone pan, I think it will work to skip the muffin liners. Hope everyone enjoys!
Absolutely delicious! Boyfriend brought the leftovers to work (so I wouldn’t eat all of them myself) and they got great reviews. The first time I made these I completely forgot the butter – right after I put those in the oven, I whipped up another batch with butter. Lo and behold, the ones without butter were nearly just as good as the ones with! The crumb was definitely nicer with butter, but only by a little. And I felt more justified smothering the ones without butter in, well, more butter. I’ll definitely be making them again, but next time I’m just going to forget about the butter. I think just the milk actually added enough fat to make them moist and delicious.
I really like these muffins with less sugar and butter. I only used 1/4 cup sugar and 1/2 cup butter and increased the milk.
This made the muffins just very slightly sweet with the help of the blueberries.
I have never liked blueberry muffins. I tried this recipe because I bought a strange batch of blueberries that tasted fine, but had a mealy texture that my toddler didn’t like. So I thought I’d give this a go so the berries wouldn’t go to waste. I have to admit, I was not excited about these but they were very good. Not at all like a regular blueberry muffin – less sweet, texture more like cornbread, and I love the hint of lemon. My son is absolutely obsessed. He reaches and cries for these all throughout the day, I’ve never seen anything like it. I literally had to hide them out of sight so that he would stop asking for them. Safe to say, these were a hit! Thanks for another great recipe.
Can you use coconut milk? I can’t do dairy. Thx
I think that would work!
Dr. Google says coconut milk will make baked goods too greasy. Oat milk is recommended as a substitute for whole milk.
These were excellent. I had real buttermilk so I used it. I only used 5 T of butter and a cup and a half of blueberries. I used Orange extract instead of vanilla. They came out perfectly.