These are classic cornbread muffins, but made even better with the addition of blueberries! Made in just about 30 minutes using pantry staples.
Save the Jiffy cornbread mix for corn casserole, I'm going to show you how to make the most delicious corn muffins from scratch! Even better, we're adding fresh blueberries for a pop of sweetness.
I like to pair corn muffins with chickpea noodle soup or other cozy brothy soups, but they're also great with quinoa chili.
Full disclaimer: These corn muffins err on the sweet side, though I try to keep them from being overly sweet. Even though I live in the Southern US, I grew up on sweet cornbread at family meals in the Midwest. Old habits die hard, etc.
Looking for a way to make these without eggs or dairy? Check out my vegan cornbread muffins or vegan cornbread.
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Ingredients and substitutions
- Cornmeal: I typically use fine cornmeal because I like how it dissolves into the muffins, but have had success with coarser cornmeal in the past. Feel free to use either kind.
- All-purpose flour: Spoon and level the flour into the measuring cup. I have not tested this recipe with whole wheat flour, but if you'd like to use it I recommend starting with just ½ cup of whole wheat flour in place of all purpose.
- Blueberries: I only tested these muffins with fresh blueberries, however, I've had success with frozen blueberries or fruit in other muffin recipes. If using frozen blueberries, make sure they are fully thawed.
- Butter: Unsalted butter works best.
Step-by-step photos
- Stir together the dry ingredients in a mixing bowl.
- Pour in the wet ingredients, stirring until just combined. Toss the blueberries with 1 tablespoon of flour. This keeps them from sinking to the bottom of the muffins. Fold in the blueberries.
- Line a muffin tin with 12 muffin papers, or grease well. Add ¼ cup muffin batter to each tin.
- Bake at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes. Don't open the oven door. This is what gives the corn muffins their domed appearance. The muffins are ready when domed and firm on top.
Or...skip the blueberries!
These are also great as standard corn muffins! In fact, this is just my go-to cornbread muffin recipe, just with the addition of blueberries.
Simply omit the blueberries and the extra flour and follow the recipe to make regular cornbread muffins.
Storage tips
- Let the muffins cool completely before transferring to a storage bag or container. Because the muffins are quite moist, they're best stored in the fridge.
- Corn muffins freeze well. In fact, I love making a batch just for the freezer so that when I cook soup (or heat up a can of soup!) I already have something on hand to serve it with. Just let them cool to room temperature before transferring to a freezer bag or container.
More of my favorite dinner sides
Recipe
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Blueberry Corn Muffins
Equipment
- muffin papers
Ingredients
- 1 cup flour plus 1 tablespoon for the blueberries
- 1 cup cornmeal see note #1
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup whole milk 2% or non-dairy milk also work
- ½ cup (1 stick) butter melted
- 1 large egg whisked
- 1 cup blueberries see note #2
Instructions
- Preheat the oven to 425F. Line a 12 cup muffin tin with papers or grease well with oil.
- Stir together the flour, cornmeal, granulated sugar, baking powder, and salt in a mixing bowl.
- Pour in the milk, melted butter, and whisked egg, stirring until just combined. In a small bowl, toss the blueberries with 1 tablespoon of flour. Fold the blueberries into the cornbread mixture.
- Scoop ¼ cup batter into each muffin tin. Bake at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes. Don't open the oven door. This is what gives the corn muffins their domed appearance.
- The muffins are ready when domed, firm on top, and golden around the edges. Enjoy!
Video
Notes
- Cornmeal: I use standard fine yellow cornmeal. I've had success with using coarse cornmeal in cornbread in the past, but I haven't tested it with this recipe.
- Blueberries: If using frozen blueberries, make sure they are completely thawed and patted dry before using.
- Best within 4-5 days. I like to keep corn muffins refrigerated because they are very moist.
- How to freeze: Let the muffins cool to room temperature before transferring to a freezer bag or container. Freeze for up to 3 months. Let cool at room temp or pop in the microwave to reheat.
Ingrid says
Perfect combo! This was such a unique recipe! I love cornbread and blueberries, so this was perfect! I’ve never had this combo before and now it will be a staple in our kitchen. So yummy!
Cassidy Reeser, MS, RD says
So glad that you took a chance on the flavor combo!