For a richer flavor, use browned butter instead of melted butter. If using fresh blueberries, gently fold them into the batter after combining the wet and dry ingredients. A sprinkle of coarse sugar on top of the muffins before baking adds a delightful crunch. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
Blueberry Cornmeal Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS736
Experience the delightful combination of sweet blueberries and the wholesome goodness of cornmeal in these incredibly moist and flavorful muffins. A perfect treat for breakfast, brunch, or a satisfying snack!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol38 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium253 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing each cup or lining with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, cornmeal, brown sugar, salt, and baking powder until well combined. Gently toss the frozen blueberries with 1-2 tablespoons of the flour mixture to prevent them from sinking to the bottom of the muffins. (7 minutes)
03 Step
Recipe View In a separate bowl, whisk together the milk, melted butter, and beaten egg until smooth. (3 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. (5 minutes)
05 Step
Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. (25 minutes)
07 Step
Recipe View Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Lavina Oconnell
Mar 15, 2025My family loved these! They were gone in a day.
Amely Dickinson
Jan 3, 2025I used almond milk instead of regular milk, and they turned out great!
Estel Hoppe
Dec 22, 2023Easy to follow recipe and the muffins are so moist and flavorful.
Gunnar Hirthe
Nov 20, 2023These muffins are amazing! The cornmeal adds such a unique and delicious texture.
Elvis Bergstrom
Jan 26, 2023I added a bit of lemon zest to the batter, and it was a fantastic addition!