This recipe for Blueberry Cornbread Muffins is simply divine. They are fluffy, moist and when eaten warm, the blueberries just burst in your mouth!
Right now I am having a love affair with cornmeal. For the last ten years I wasn’t able to find it here in England and now that I have found it, I can’t get enough of the stuff!
I recently had a reader tell me that they added blueberries to my cornbread pancakes recipe and ever since I had it going over and over in my head. I was going to make the pancakes again, but with a new blog entry in mind, I decided to tweak my original Classic Corn Muffins Recipe (which is a slightly savory muffin).
I added sweetness because my blueberries were a bit sour (taste yours to see if you need as much sugar),
I replaced the milk with sour cream for a bit of richness and changed around the butter and oil ratios to suit a sweeter muffin.
I ate mine warm with some butter and they were fantastic! The blueberries just exploded in my mouth, giving a burst of flavor and the muffins were, light and fluffy!
As I write this, I am fighting the urge to go and bake another batch!
Being the feeder I am, I gave some to the couple next door and every time they see me, they rave about those muffins. The wife told me they were, ‘Simply divine’ and I have to agree.
Blueberry Cornbread Muffins
This recipe for Blueberry Cornbread Muffins is simply divine. They are fluffy, moist and when eaten warm, the blueberries just burst in your mouth!
Ingredients
- 2 cups all-purpose flour
- 2 cups fine cornmeal
- 5 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 4 eggs beaten
- 1 cup milk
- 1 cup sour cream
- 1⁄2 stick salted butter melted
- 8 tablespoons vegetable oil
- 1 cup Blueberries
Instructions
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Pre-heat oven to 425 f/ 220c
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Prepare a muffin pan with 12 muffin liners.
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Mix dry ingredients in large bowl and form a well into the middle of the mixture.
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Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
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Fold in blueberries.
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Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
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Bake for 12-15 minutes, or until golden brown.
Brandy says
Can you use frozen blueberries?
Erren says
Hi Brandy, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thanks for the comment. I haven’t used frozen, but I don’t see why they wouldn’t work. Let me know if you tried it.
Maggie says
Hi Erren! I’m making a batch of these cornbread muffins now and it looks as though you forgot to mention at which point to add the 1 c. milk listed in the ingredients. I’m assuming that’s why Mallory’s muffins came out dry. Should it be mixed in with the other wet ingredients? They look scrumptious!
Erren says
Hi Maggie, so sorry for the late reply! I hope you went with your instincts and added it with the wet ingredients! I’ve fixed the recipe. Thanks so much for letting me know!
Mallory says
I made these last night. They were very dry and didn’t have the sweetness of a muffin or even a piece of regular cornbread. Where I live, it is not uncommon to have to add a bit more liquid to our recipes, but i’m not sure that would have been enough as I found it didn’t have much flavor either. Next time, I’ll try adding more berries and decreasing the cornmeal, along with eyeballing for extra liquid. I’ll let you know. 🙂
Mallory says
Actually, upon closer inspection of your beautiful pictures, it looks as though you have used an ultra-fine milled cornmeal to which I did not. This could explain a lot.
Erren says
Oh, good. I was getting worried. To be honest, I never had to bake anything with cornmeal before moving to the UK so had no idea there was any other kind than what I have. Good to know. Thank you! I will update my recipes!
felicia | Dish by Dish says
Erren! New fan of your blog!! these cornbread muffins are very delicious!!
Erren says
Hi Felicia! Thanks so much! I’m really sorry, but not sure about the substitutions. If you try it, please let me know how it turns out!
Erren says
Thanks so much Felicia! 🙂
shelley @ Bacon Egg & Cheese{cake} says
whoa! gorgeous pictures 🙂 Can’t believe you managed to survive 10 years without cornmeal!!!
Erren says
Shelley, I am in awe of your photography, so coming from you, that is quite a compliment! Thank you! 🙂
Alexis @ Upside Down Pear says
These were absolutely amazing!! I don’t bake cornbread too often, but had some cornmeal laying around. Since it contains fruit, I thought it must be suitable for breakfast right!? I mean…that’s my plan anyways 😛