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–+ servings

Blueberry Cornbread Muffins

Ania
Combine blueberry muffins with cornmeal for these fantastic Blueberry Cornbread Muffins! They have the perfect texture and are exploding in sweet blueberries in every bite.
5 from 1 vote

Ingredients
 
 

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!

Notes

Cornmeal - I found that using a fine grind cornmeal adds the best texture.
White sugar - These muffins are not sweet. If you want them to be a bit sweeter, feel free to add in another 1/4 cup of white sugar.