Blueberry Cornbread Muffins are lightly sweet with a hint of honey. Bursts of sweet, juicy blueberries are the perfect compliment to the cornmeal in the batter.
I just love the combination of blueberries and corn. These two flavors are both at their best at the height of the summer. So of course they go together. They are a match made in heaven.
About the “muffin method” for mixing batter:
A “muffin” is a specific baked good, but it’s also the name of a mixing technique.
To mix a batter with the “muffin method” you put all your dry ingredients together, put all your wet ingredients together, then combine the two. It’s one of the easiest baking techniques there is. This recipe comes together in just a few minutes.
FAQs for Blueberry Cornbread Muffins
Yes. I like the golden color of yellow cornmeal, but white cornmeal will work too.
Yes. No need to defrost the berries. Fold the frozen berries into the batter.
You want to bake the muffins as soon as the batter is mixed. The best way to work ahead is to measure and mix the dry ingredients and set aside. Combine the wet ingredients and refrigerate. Prep the muffin pan. This can all be done the night before. In the morning you can mix the batter while the oven preheats.
Yes. Adjust the baking time accordingly.
These muffins are best the day they are baked. They can be stored at room temp for up to a day. Never refrigerate the muffins since the refrigerator makes baked goods stale faster.
Yes. I line them up on a pan until frozen, then pack them into freezer bags. Defrost and enjoy at room temp or lightly warm in the oven before eating.
If you want to make the ultimate muffin, you’ve got to try my special Bacon & Egg Muffin. There’s an entire soft boiled egg in each muffin. It’s a complete breakfast package in one.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 cup (5 oz, 140g) yellow corn meal, preferably stone ground
- 1 1/2 cups (7.5 oz, 210g) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- ½ cup (4 oz, 115g) granulated sugar
- ¾ cup (6 oz, 200 ml) whole milk
- ½ cup (3.5 oz, 125 ml) vegetable oil
- 1/4 cup (2.5 oz, 75g) honey
- 2 large eggs
- 2 cups (12 oz, 336g) blueberries, fresh or frozen
- Preheat the oven to 375°F. Butter and flour a 12-cup muffin tin or line with
- In a large bowl combine the corn meal, flour, baking powder, salt and granulated sugar. Whisk the dry ingredients to combine. In a separate bowl whisk together the milk, honey eggs and vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then fold in the blueberries. Scoop the batter into the prepared muffin tins using a 1/3 cup measure or large ice cream scoop.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, about 10-12 minutes.
- Cool 5 minutes before taking the muffins out of the pan. These are best eaten the day they are made, or you can wrap and freeze them to enjoy later.