Easy Blueberry Cornbread Muffins
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Easy Blueberry Cornbread Muffins
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Sweet fresh blueberries are the perfect contrast to cornbread. These blueberry cornbread muffins are the perfect grab-and-go breakfast.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt -
- 1 cup fresh blueberries or unthawed frozen
- ¼ cup light brown sugar packed
- ¾ cup frozen corn, defrosted
- ¾ cup buttermilk
- ¼ cup maple syrup or honey
- 2 large eggs
- 8 tablespoons unsalted butter 1 stick, melted and cooled slightly
- 2 tablespoons granulated sugar
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Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 12 hole muffin pan or 8-inch-square baking dish with nonstick cooking spray.
- Gather all your ingredients.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined.
- Add blueberries toss well to coat, set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup or honey until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
- Cut into pieces and serve. Or serve whole if you are making muffins like I did.
Notes
- Tips:
- If you prefer your corn muffins a little softer and less crisp on the outside, grease and dust your pan with cornmeal before pouring in the batter.
- Should you not use buttermilk on a regular basis, you can purchase powdered buttermilk on the baking aisle of the grocery store. You simply add water to it and it measures 1:1 for refrigerated buttermilk.
- Use plain cornmeal for this recipe. Self-rising cornmeal already has salt and flour added, so you'll want to use plain cornmeal.
Nutrition Information
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Serving
1Serving
Calories
255kcal
(13%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
221mg
(9%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
305IU
(6%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 221mg | 9% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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