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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This was the perfect recipe to use for my huckleberries. The recipe is perfect as is!
I did 1/4 c white sugar, 2/4 c brown. I used 1 T vanilla v. 1 t and 2 T fresh lemon juice. This has to be the best recipe I’ve tasted for blueberry muffins ever!
Your blueberry corn muffin recipe looks good. It would be a better recipe if you included the weights of the ingredients.
Hi Sheldon, This recipe actually has metric/weight conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy the muffins if you make them!
Could I bake these in a pan to be cut into squares? Thx
Sure, that will work. 🙂
These muffins are fantastic! I have tried making them with and without lemon, and both times they were delicious! Thank you!
These are excellent. I left out the lemon zest as I was serving with lentil stew and wanted the corn and blueberry flavor to come through. I used frozen wild blueberries as I read somewhere they have more flavor, as having more flavorful skin, less flavorless pulp. I think it’s interesting that the muffins don’t need baking soda. I doublechecked to make sure I hadn’t missed it when I copied out the recipe, but it’s not there and they rise just fine without it. I also appreciate the caution not to overstuff the muffins with blueberries. I probably would have done that.
DELICIOUS !!!!
MY Honey and I did this Recipe together and with Just tasting the batter He approved. Thank you for Sharing this Recipe. We will Definitely be making them again 😍😍😍😍
Wayyyyy too much sugar asked for in the recipe, something I find all too common in muffins, especially those with fruit. This being a corn muffin, I prefer to taste the corn and the blueberries, so strongly recommend folks cut the crazy amount of sugar (in half or more) asked for in muffin recipes as a whole – for this it allows you to really get both the savory of the corn and natural sweetness of the blueberries (which, when I made these, increased to 3/4 cup blueberries as I love them!)…and it’s great! BTW I make faux buttermilk from unsweetened almond milk and lemon juice and it works just as well as dairy, and use duck eggs since we keep them out here on the farm, making them a bit richer in taste as well. YUM.
This is my favorite muffin recipe. The blueberries and cornbread combination works really well.
Jenn, Absolutely love these muffins and have baked them several times. Sadly a family member has just been diagnosed with a serious health problem and will be needing surgery. It is essential that she follow a dairy-free diet. Can you help me with replacing the dairy in these muffins?
Hi Heidi, I’m sorry that someone in your family is ill! I do think that you could prepare these with a non-dairy milk, like soy or almond milk, and a dairy-free butter substitute. I’d love to hear how it turns out with these changes.
Thanks for your quick reply, Jenn. I did try making these muffins with almond milk and non-dairy butter. They turned out well. Not quite as good as your recipe, but better than giving them up. Thanks for so many great recipes. Would love if you could publish some non-dairy recipes in the future. That is what I will be looking for now.
Heidi – I’d try almond milk with the lemon juice, and use olive oil rather than vegan butter as you’ll get better moisture that way (and more flavor than the mixed oils they use in most dairy-free butters). Made these this weekend and they were great!
These look yummy, so many farm blueberries in CT right now. I’d like to try dairy free version too, how much olive oil replacing butter?
Thanks,
Christine
Hi Christine, you’d need 1/2 cup but I’d suggest using vegetable oil as it has a milder flavor than olive oil. Hope you enjoy!