Servings
Font
Back
0 from 0 votes

Easy Blueberry Cornbread Muffins

Sweet fresh blueberries are the perfect contrast to cornbread. These blueberry cornbread muffins are the perfect grab-and-go breakfast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 Servings
Calories: 255 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Gather all your ingredients.
  3. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined.
  4. Add blueberries toss well to coat, set aside.
  5. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup or honey until combined, about 5 seconds.
  6. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  7. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
  8. 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.
  9. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter.
  10. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
  11. 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.
  12. 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

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

% 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.