Blueberry Cornbread Muffins are full of fresh blueberries in yellow, sweetened cornbread.
The texture of the sweet cornbread and plump blueberries are a good combination. A delight to the tastebuds for sure.
A KEY INGREDIENT
A key ingredient in the cornbread is yellow cornmeal mix a popular product in the south (USA). It contains yellow cornmeal and flour combined in one package.
Available for purchase in most online grocery stores including Amazon.
SIFT, SPOON & LEVEL FLOUR
This recipe calls for 1/4 cup self-rising flour. To obtain a tender, moist cornbread muffin, be sure to sift, spoon and level before using.
Too much flour will make blueberry muffins thick and dry. Read detailed instructions in my recipe for Homemade Self-Rising Flour.
HOW TO PREPARE BLUEBERRIES
This recipe calls for one cup of fresh or frozen blueberries. I used fresh.
Always check fresh blueberries for stems and damaged pieces. Discard whatever you find.
Thoroughly rinse in cold water. Pat dry with paper towels. Place in a bowl. Toss in a tablespoon of flour. Flour-coated blueberries will not sink to the bottom while baking.
After tossing, set aside until ready to pour into cornbread batter.
REST CORNBREAD BATTER
After mixing ingredients to make the batter, allow it to rest for about 10 minutes. This will cause the blueberry muffins to rise with a rounded top while baking.
PREPARE MUFFIN TIN
The use of liners is purely optional. To obtain tasty crisp edges, generously grease each cup with vegetable oil or spray with vegetable oil cooking spray. Blueberry muffins baked in liners have soft edges. For this recipe, I did not use liners.
SERVE WARM OR HOT
ENJOY!
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