This recipe for blueberry cornbread muffins is a variation of our Cornbread Muffins recipe. It is a great way to enjoy a delicious quick, and easy breakfast. The recipe combines fresh blueberries with a slightly sweet cornbread batter, making for a perfect balance of flavors and textures. The muffins are easy to make and can be enjoyed fresh from the oven or stored at room temperature for up to 3 days.
Jump to:
- More About this Blueberry Cornbread Muffins Recipe:
- What are Blueberry Cornbread Muffins?
- Blueberry Cornbread Muffins Ingredients
- Tools you’ll need
- How to Make Blueberry Cornbread Muffins
- Substitutions
- Variations
- What to Serve with
- Additional Suggestions:
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making Blueberry Cornbread Muffins✏️
- FAQ
- More Muffins Recipes:
- 📖 Recipe
More About this Blueberry Cornbread Muffins Recipe:
✔️It takes less than 10 minutes to make.
✔️It can be made in an 8×8 square baking pan or cast iron skillet.
✔️Uses granulated and light brown sugar for moisture and flavor.
✔️Uses oil and unsalted butter for moisture and flavor.
What are Blueberry Cornbread Muffins?
Blueberry Cornbread Muffins are a type of cornbread muffin that typically includes blueberries as one of its main ingredients. The blueberries add a tart flavor to the muffins and also help to add moisture. Cornbread muffins are made from cornmeal, flour, sugar, baking powder, salt, eggs, butter, and milk.
Blueberry Cornbread Muffins Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Blueberry: This recipe works with fresh, frozen, or dehydrated blueberries.
- All-purpose flour: Flour acts as a binder, holding the other ingredients together while also providing strength, structure, and elasticity.
- Cornmeal: I use Quaker yellow cornmeal.
- Baking powder: For leavening.
- Eggs: They act as a binder and add moisture and structure to the cake, make sure you use room-temperature eggs.
- Kosher Salt: Adds flavor.
- Homemade Sour milk: Full-fat milk would be great here too!
- Avocado Oil: Feel free to substitute the avocado oil for any neutral-flavored oil.
- Granulated Sugar, Light brown Sugar & Honey: It adds moisture, tenderness, color, and depth of flavor.
- Vanilla extract and lemon Zest: It enhances the blueberry cornbread flavor.
Tools you’ll need
- Measuring cups & Measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 2 medium bowls
- Whisk
- Rubber spatula
- large ice cream scoop
- Wire rack Fine-mesh sieve
- Liquid measuring cup
How to Make Blueberry Cornbread Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F degrees. Grease a 12-cup muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside.
In a 2 cups liquid measuring cup, add 1 tablespoon of lemon juice and enough milk to fill it to the 3/4 cup line. Stir and let the mixture sit for 5 to 10 minutes at room temperature; it will curdle slightly, thicken and be ready to use.
Combine the dry ingredients into a large bowl; toss in the blueberries to coat; this will keep the blueberries from sinking to the bottom.
In a medium bowl, whisk together the egg, vanilla, lemon zest, milk mixture, melted butter, and oil. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full—Bake for 28 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the Blueberry Cornbread Muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Substitutions
- Blueberry: Instead of fresh blueberries, you can use dehydrated blueberries or frozen (No need to thaw).
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
Variations
- Flour – You can replace half the all-purpose flour with whole-grain pastry flour.
- Topping: Use about ½ teaspoon of sugar or 1 teaspoon of nuts such as chopped toasted walnuts or pecans per serving.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, lemon, orange zest, or cinnamon
See this Cornbread Muffins recipe version on my website!
What to Serve with
Try these blueberry cornbread muffins with a hot cup of coffee or tea as a sweet treat with a tall cold glass of milk.
Additional Suggestions:
How to Store & Re-Heat
Store the cooled Blueberry Cornbread Muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
Make-Ahead
Blueberry Cornbread Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 3 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Blueberry cornbread muffins can be frozen for up to 3 months: Double wrap completely cooled muffins with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. To reheat, warm muffins in the microwave or wrap individual in aluminum and place in a preheated 350 F oven until warm.
Tips for Making Blueberry Cornbread Muffins✏️
- Measuring Flour: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Made by Hand: If you don’t have a stand mixer, you can make these Cornbread Muffins with just a bowl and a whisk.
- Avoid overmixing the batter: Stirring activates gluten, making batters chewy and tight. For cornbread muffins containing wheat flour, err on caution and mix until just combined and not a minute more. A few lumps are okay.
- Add some mix-ins: Plain cornbread muffins are delicious, but you can spruce things up with additional ingredients. Try stirring in a dash of cinnamon or maple syrup.
FAQ
How do you freeze Blueberry Cornbread Muffins before baking?
Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Why do you Coat your blueberry in flour before adding them to the batter?
Coating the blueberry with flour before adding it to the batter prevents the blueberry pieces from sinking to the bottom of the muffin. It also aids in ensuring that they blend easily without discoloring the batter.
Is it possible to make this recipe using only oil?
Yes, either method, all butter or all oil, will yield delectable blueberry cornbread muffins; however, keep in mind that using only butter causes the cornbread to dry out faster.
More Muffins Recipes:
- Pumpkin Muffins with Pecan Streusel
- Strawberry Muffins
- Spiced Apple Muffins
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread
- Muffins with Pumpkin Spice
Did you make this recipe?
📖 Recipe
Blueberry Cornbread Muffins
Tools
- Wire rack Fine-mesh sieve
Ingredients
- 1-1/2 cups all-purpose flour , spooned into measuring cup and leveled-off
- 1/2 cup Quaker yellow cornmeal
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 2 teaspoons Non-Aluminum baking powder
- 1/4 teaspoon kosher salt
- 1 cup fresh blueberries or fresh frozen (do not thaw)
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup avocado oil or any neutal flavored oil
- 3/4 cup whole milk , combined with 1 tablespoon of freshly squeezed lemon juice
- 3 teaspoons pure vanilla extract
- zest of 1 lemon
Instructions
- Preheat the oven to 350 °F degrees. Grease a 12-cup muffin pan with cooking spray or butter (or line muffin cups with parchment muffin liners); set aside.
- In a 2 cups liquid measuring cup, add 1 tablespoon of lemon juice and enough milk to fill it to the 3/4 cup line. Stir and let the mixture sit for 5 to 10 minutes at room temperature; it will curdle slightly, thicken and be ready to use.
- Combine the dry ingredients into a large bowl; toss in the blueberries to coat; this will keep the blueberries from sinking to the bottom.
- In a medium bowl, whisk together the egg, lemon zest, vanilla, milk mixture, melted butter, and oil. Slowly whisk the wet ingredients into the dry mixture, being careful not to overmix the batter.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full—Bake for 28 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the Blueberry Cornbread Muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Notes
- What to Serve with: Try these blueberry cornbread muffins with a hot cup of coffee or tea as a sweet treat with a tall cold glass of milk.
- Additional Suggestions: White Hot Chocolate, Cappuccino or Sugar-Free Dalgona Coffee.
- How to Store & Re-Heat: Store the cooled Blueberry Cornbread Muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
- Make-Ahead: Blueberry Cornbread Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 3 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze: Blueberry cornbread muffins can be frozen for up to 3 months: Double wrap completely cooled muffins with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. To reheat, warm muffins in the microwave or wrap individual in aluminum and place in a preheated 350 F oven until warm.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
