Combine classic blueberry muffins with cornmeal and you've got these incredible Blueberry Cornbread Muffins! The gritty texture that the cornmeal has is similar to cornbread. It adds so much hearty and savoury flavour! They are so delicious!
The muffins have the best texture thanks to the cornmeal. They are also so easy to make. Every bite is exploding in sweet juicy blueberries!
These muffins are more on the savoury side. They don't have a lot of sugar in them and aren't too sweet, making them perfect for breakfast.
Step by Step Instructions
Here is how to make and bake these Blueberry Cornbread Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Mix dry ingredients. In a bowl, whisk together the dry ingredients and set aside.
Step 3 - Mix white sugar and lemon zest. In a large bowl, add lemon zest and white sugar. Rub together between your fingers for a minute to combine.
Step 4 - Whisk wet ingredients. Into the same bowl, add the eggs, vanilla, butter, oil, and yogurt. Whisk for 2-3 minutes until well combined.
Step 4 - Add together. Combine the dry and wet ingredients together with a spatula until a soft muffin batter forms. Do not over-mix.
Step 5 - Blueberries. Toss the blueberries with flour and evenly coat them. Then add them into the bowl and mix until just combined - don't over-mix!
Step 6 - Scoop. Divide the batter evenly between the liners. Add extra blueberries on top and sprinkle some white sugar (optional).
Step 7 - Bake. The muffins bake for 24-28 minutes or until a toothpick inserted in the middle comes out clean.
FAQ
How do I store these muffins?
Blueberry Cornmeal Muffins are best served fresh. Keep them on your counter for 2 days or in an airtight container in the refrigerator for up to 1 week.
Can I freeze these muffins?
Yes. Once cooled, place in an airtight bag or container. They can be frozen for up to 3 months. Allow to thaw at room temperature before consuming.
Can I use frozen blueberries?
Yes, but do not thaw them before using. Coat them in 1 tsp of flour and then add them into the muffin batter quickly. If the blueberries melt, it will affect the batter consistency and turn it purple.
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Blueberry Cornbread Muffins
Ingredients
- 1 2/3 cups all-purpose flour + 1 tsp for dusting
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 cups fine grind cornmeal*
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups white sugar*
- 1 tbsp cornstarch
- 1/3 cup oil
- 1 tsp lemon zest optional
- 1/3 cup unsalted butter melted and slightly cooled
- 1 cup yogurt or kefir, room temperature
- 2 large eggs or 3 small, room temperature
- 1 tbsp vanilla
- 1 1/2 cup blueberries
Instructions
- Preheat the oven to 375℉/190℃. Line a muffin tin with liners and set aside. Melt the butter and allow it to cool.1/3 cup unsalted butter
- In a bowl, add the flour, cornmeal, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir together and set aside.1 2/3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 3/4 cups fine grind cornmeal*, 1/4 tsp cinnamon, 1/4 tsp salt, 1 tbsp cornstarch
- In a large bowl, add the white sugar and lemon zest. Rub between your fingers for a minute and combine, the aroma of lemon will fill the air.3/4 cups white sugar*, 1 tsp lemon zest
- Into the same bowl, add eggs, vanilla, butter, oil, and yogurt. Whisk together for 2 minutes until well combined.1/3 cup oil, 1/3 cup unsalted butter, 1 cup yogurt, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients with a spatula gently until a soft muffin batter forms, do not over-mix!
- Toss the washed and lightly dried blueberries in flour and evenly coat them. The flour sticks better if the blueberries are a bit wet. This will prevent them from sinking as they bake.1 1/2 cup blueberries
- Add them into the batter and mix until just combined, don't over-mix.
- Evenly scoop and divide the batter between the liners. Add extra blueberries and sprinkle a bit of white sugar on top of each liner (optional).
- Bake for 24-28 minutes or until a toothpick inserted comes out clean.
- Allow to cool, and enjoy!
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