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!

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.

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Let's Make

Blueberry Cornbread Muffins

A wonderful cornbread muffin with juicy blueberries. What's not to like?

5 from 2 votes

Prep10 minutes

Cook15 minutes

Total25 minutes

Serves: 12 muffins

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Ingredients

• 2 cups all-purpose flour
• 2 cups fine cornmeal
• 5 tablespoons granulated sugar
• 2 tablespoons baking powder
• ½ 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

Cups - Metric

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.

Nutrition Information:

Calories: 390kcal (20%)| Carbohydrates: 44g (15%)| Protein: 7g (14%)| Fat: 20g (31%)| Saturated Fat: 13g (81%)| Cholesterol: 76mg (25%)| Sodium: 178mg (8%)| Potassium: 393mg (11%)| Fiber: 3g (13%)| Sugar: 8g (9%)| Vitamin A: 355IU (7%)| Vitamin C: 1.4mg (2%)| Calcium: 145mg (15%)| Iron: 2.3mg (13%)

Author:Erren Hart

Course:Breakfast

Cuisine:American

Keyword:blueberries, cornbread, muffins

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