Easy Blueberry Cornbread Muffins
User Reviews
5.0
21 reviews
Excellent
Easy Blueberry Cornbread Muffins
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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.
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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.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store Blueberry Cornbread Muffins, let them cool completely and place them in an airtight container or bag. They can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm them in the oven at 350 °F for 5-10 minutes, in the microwave for 20-30 seconds, or toast them lightly. Monitor closely to avoid overcooking or drying them out.
- To store Blueberry Cornbread Muffins, let them cool completely and place them in an airtight container or bag. They can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm them in the oven at 350 °F for 5-10 minutes, in the microwave for 20-30 seconds, or toast them lightly. Monitor closely to avoid overcooking or drying them out.
- Make-Ahead
- 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.
- 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
- 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 the individual in aluminum and place in a preheated 350 F oven until warm.
- 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 the individual in aluminum and place in a preheated 350 F oven until warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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