Blueberry Cornbread Muffins

Sweet, cozy blueberry cornbread muffins with golden tops and tender, moist crumb. Perfect for breakfast or brunch.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Southern

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $6–8

Equipment

1 Muffin tin 12-cup
12 Paper muffin liners or cooking spray
2 Mixing bowls large
1 Wire whisk
1 Rubber spatula
1 Measuring cups/spoons
1 Wire cooling rack
1 Ice cream scoop for even portioning

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
0.5 cup granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
2 large eggs
1 cup whole milk
0.5 cup unsalted butter melted
1 teaspoon vanilla extract
1 cup fresh blueberries tossed with flour
2 tablespoon honey
0.5 cup buttermilk
1 teaspoon lemon zest

Instructions

Preheat oven to 375°F and prepare the muffin tin with liners or spray.
Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Toss blueberries with a little flour to coat them lightly.
In another bowl, whisk eggs, milk, melted butter, vanilla, honey, buttermilk, and lemon zest.
Fold the wet ingredients into the dry mixture just until combined. Gently fold in the blueberries.
Fill each muffin cup about ⅔ full and bake for 18–22 minutes, until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

For best results, do not overmix the batter. You can substitute frozen blueberries (do not thaw) or add a sprinkle of coarse sugar on top before baking for a sweet crunch.

Nutrition