Sweet, savory, and delicious! These Blueberry Cornbread Muffins are the marriage of both corn and blueberry muffins and are perfect for your next BBQ or summertime snack.
The summertime is all about fresh blueberries. I love using our local organic berries in a variety of tasty baked goods. I found this recipe in a vintage cookbook called The Little Big Book of Comfort Food and I was intrigued.
Overall, these muffins were not incredibly moist, but had the perfect balance of sweet and savory with a lovely texture. The juicy blueberries added extra moisture and flavor to the muffins. I enjoyed mine with some softened butter and BBQ ribs.
Want to whip up a batch? Check out what you will need to bake your own batch in the recipe card below. Mostly, pantry staples are needed like corn meal, all-purpose flour, baking powder, and sugar.
How to Make Blueberry Cornbread Muffins
Oven/Prep – Ensure oven rack is in the center position. Preheat the oven to 425°f. Line 18 cupcake spots with liners; set aside.
Dry Ingredients – In a large bowl, mix the dry ingredients, and cut in the softened butter.
Wet ingredients – In the medium bowl, beat the eggs, and add the milk. Add mixture to dry ingredients and mix well; fold in the blueberries.
Baking – Spoon batter into cupcake liners about ¾ of the way. Bake for 15-18 minutes or until a tester comes out clean. The muffins will be golden brown, and feel springy when gently depressed on top.
Enjoy warm with additional butter.
Using Frozen Blueberries in Muffins
The answer is no, you do not need to thaw frozen blueberries for muffins. You can simply add the frozen blueberries directly to the batter and bake as usual. The blueberries will thaw and release their juices as the muffins bake, creating a delicious and moist treat.
Storing Cornbread Muffins
Here are some tips on how to store corn muffins so they stay fresh and delicious.
If you are storing corn muffins in the refrigerator, place them in an airtight container or bag. Use them within a few days for best results.
To freeze corn muffins, place them in a freezer-safe container or bag. Label the container with the date so you know when to use them by. Eat frozen corn muffins within 3 months for best quality.
When reheating corn muffins, place them in the oven or toaster oven on a low setting. You can also microwave them for a quick reheat. I typically add some softened butter to them. This will help to prevent them from drying out and add more flavor.
Enjoy your fresh and delicious corn muffins!
More Blueberry Recipe to Try Today
- Blueberry Lemon Bread
- Blueberry Scones
- Blueberry Compote
- Blueberry Yogurt Muffins
- Blueberry Coconut Smoothie Bowl
Blueberry Cornbread Muffins
- Oven adjusted to the center rack position
- Muffin Tins
- Large bowl
- medium bowl
- Measuring cups & spoons
- Ensure oven rack is in the center position. Preheat the oven to 425°f. Line 18 cupcake spots with liners; set aside.
- In a large bowl, mix the dry ingredients, and cut in the softened butter.
- In the medium bowl, beat the eggs, and add the milk. Add mixture to dry ingredients and mix well; fold in the blueberries.
- Spoon batter into cupcake liners about ¾ of the way. Bake for 15-18 minutes or until a tester comes out clean. The muffins will be golden brown, and feel springy when gently depressed on top.
- Enjoy warm with additional butter.