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.
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 ¾ 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. Whisk together the egg, vanilla, lemon zest, milk mixture, melted butter, and oil in a medium bowl. Slowly whisk the wet ingredients into the dry mixture, 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 in the pan for a few minutes, then serve warm with butter or transfer to a wire rack to cool completely.
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Recipe
Easy Blueberry Cornbread Muffins
Equipment
Ingredients
- 190 g (1-½ cups) all-purpose flour , spooned into measuring cup and leveled-off
- 80 g (½ cup) Quaker yellow cornmeal
- 150 g (¾ cup) granulated sugar
- 2 teaspoons Non-Aluminum baking powder
- ¼ teaspoon kosher salt
- 160 g (1 cup) fresh blueberries or fresh frozen (do not thaw)
- 2 large eggs , room temperature
- 2 teaspoons pure vanilla extract
- 113 g (1 stick ) unsalted butter, melted and slightly cool or avocado oil or any neutal flavored oil
- 177 cup (¾ cup) whole milk , combined with 1 tablespoon of freshly squeezed lemon juice
- 3 teaspoons pure vanilla extract
- zest from 1 lemon (make sure to zest the lemon before juicing it )
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 ¾ 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
