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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Blueberry Cornbread Muffins
Ingredients
- 1-1/4 cups yellow self-rising cornmeal mix or use white self-rising cornmeal mix
- 1/4 cup self-rising flour sifted, spooned and leveled
- 3 tablespoons sugar
- 1 egg beaten
- 1 cup buttermilk (whole cultured) or use cultured low fat buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional) from one lemon.
- 1 cup fresh blueberries or frozen blueberries
- 1 tablespoon self-rising flour to coat blueberries sifted, spooned and leveled
Instructions
- Preheat oven to 400 degrees.
- In medium sized bowl, combine yellow self-rising cornmeal mix, self-rising flour (sifted, spooned and leveled), and sugar.
- Add beaten egg, buttermilk, vanilla extract, and lemon zest (if using). Stir until well combined. Batter should be smooth and pourable. If batter is thick and sticks to mixing spoon, add two more tablespoons of buttermilk. Stir until well combined. Set aside.
- Sort fresh blueberries. Discard bad pieces. Rinse and pat dry. If using frozen blueberries, rinse under cold water. Pat dry.
- Pour prepared blueberries into a medium sized bowl. Sprinkle with one tablespoon of flour. Toss until evenly coated. Set aside.
- PREPARE MUFFIN TIN (LINERS): Arrange liners in muffin tin (optional). Do NOT preheat in oven. Baked muffins will have soft edges.
- PREPARE MUFFIN TIN (GREASED): Grease muffin tin with vegetable oil or use vegetable oil spray. Preheat in oven for 7 minutes before filling with batter. Baked muffins will be golden brown with crusty edges.
- Pour flour-coated blueberries into cornbread batter. Gently stir until well combined. Fill each muffin cup.
- Bake 20 to 25 minutes OR until muffins are golden brown and toothpick inserted into center comes out clean.
- After removing muffin tin from oven, carefully remove HOT. Arrange on a platter.
- Serve warm or hot.