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Inside of a fluffy, blueberry-filled corn muffin.
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5 from 8 votes

Blueberry Cornbread Muffins

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: blueberry corn muffins, muffins
Servings: 16 muffins
Calories: 176cal
Cost: $6

Equipment

  • Oven adjusted to the center rack position
  • Muffin Tins
  • Large bowl
  • medium bowl
  • Whisk
  • Measuring cups & spoons 

Ingredients

Instructions

  • 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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1muffin | Calories: 176cal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 97mg | Potassium: 229mg | Fiber: 2g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg