This recipe for Blueberry Cornbread Muffins is simply divine. Fluffy, moist, and when eaten warm, the blueberries just burst in your mouth!
Simple Cornbread Muffins
These simple blueberry corn muffins come together in no time for a delicious morning treat. Tender from sour cream and bursting with blueberries, this recipe can’t be beat!
Why This Recipe Works
- Using fine cornmeal allows wet ingredients to be easily absorbed.
- Using butter as well as oil gives these muffins both moisture and buttery goodness.
- The addition of sour cream gives these muffins a moist, tender crumb.
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!
How to Make Blueberry Cornbread Muffins
- Mix dry ingredients in a bowl.
- Add beaten eggs, sour cream, melted butter, and oil.
- Combine wet and dry ingredients.
- Fold in the blueberries
- Bake until golden.
- Serve & enjoy!
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.
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Let’s Make Blueberry Cornbread Muffins
Ingredients
- 2 cups all-purpose flour
- 2 cups fine cornmeal
- ½ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs beaten
- 1 cup milk
- 1 cup sour cream
- 4 tablespoons butter melted
- ¼ cup vegetable oil
- 1 cup blueberries
Instructions
- Pre-heat oven to 425 f/ 220c
- Prepare a muffin pan with 12 muffin liners.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Fold in blueberries.
- Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 – 15 muffins).
- Bake for 12-15 minutes, or until golden brown.
Jennifer says
Baking these as I write this comment. AMAZING. I already baked one dozen and baking another. I did the 12 serving measurements. The only reason I think I have 2 dozen of these scrumptious muffins is because when fine cornmeal was called for I did the correct measurements but I used White Lily Buttermilk Cornmeal so i ended up with the 24. That’s ok, I can put one dozen in the Blessing box for others. to enjoy too
Erren Hart says
I’m so pleased to hear you enjoyed them so much! Thanks for taking the time to share your experiance.
Jennifer says
Not a problem, thank you for sharing Erren, and I too wish I could upload a picture of the muffins. So perfect and excellent with Easter Dinner
Erren Hart says
I’m so glad to hear you enjoyed them so much! Thank you for taking the time to let me know! 🙂
Melanie says
Just made and bookmarked you !!! I wish I could attach a picture for you to see the muffins. I made a few adjustments, cornmeal is hard to cook with as it is dry,,, see below:
– I didn’t have “fine” cornmeal my threw in my Ninja bullet and made it more fine !!!
– added tsp of vanilla
-added a smidge more oil so not dry (I’ve made CM muffins before and ALWAYS dry so when I read one of you fan comments it helped me avoid ie/ ground the CM and added bit more oil
-Gosh I had a half container of sour cream in fridge so I thought this recipe was a perfect time to get rid of it —– BUT I OPENED IT AND I’VE NEVER SEEN ANYTHING LIKE THAT BEFORE IN MY LIFE ——– THE ENTIRE CONTAINER WAS SO BLUE WITH MOLD I THOUGHT SOMETHING WAS GOIN TO CRAWL OUT —- SO NOTE TO THE READERS ALWAYS USE A CLEAN SPOON WHEN SCOOPING SOUR CREAM — CROSS CONTAMINATION IS ALL THAT CAME TO MIND EVEN THO I FOLLOW THAT RULE, BUT SOMETHING GOT IN THERE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SO I HAD TO RUN TO 7-11 TO BUY GRRRRRR
-I used frozen mixed berries which was good to work with them being frozen (gotta work fast tho.. lol before they melt or the batter turns berry color )
– tested the first batch and delicious !!!! not tooo sweet which I like but I pressed the tops in sugar when I took out of oven — wait for a few mins. to cool before you do so you don’t burn your fingers
Thanks you Erren I will definitely use your recipe in future and can’t wait to see what else you have, I just haven’t had time i’ve been baking ! lol
Cheers to you and thanks for sharing
M
Erren Hart says
Wow Melanie, that’s a lot of great feedback! Thanks so much for taking the time to share your experience! I’m so glad you enjoyed them!
Christina l BreadBakes says
Excellent recipe, Erren! I modified it slightly since I am dairy free (I used an additional 1/4 cup of vegetable oil in lieu of butter, oat milk rather than dairy milk, and substituted creamed corn for the sour cream). Even with these substitutes, they are still delicious. Thanks for all the wonderful muffin recipes. 🙂
Erren's Kitchen says
Wow Christina I’m so glad they were great with all the substitutes, I’m so pleased you liked them 🙂
jispa says
Looks so yummy. Must try this once. Blueberries Always my fav!
Erren's Kitchen says
I’m glad you think so Jispa, thank you!
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 😛