Discover the perfect balance of sweet and savory with these Blueberry Corn Muffins. Savor the golden, crumbly texture of cornbread paired with the juicy burst of fresh blueberries. Enjoy them for breakfast, a snack, or alongside a hearty bowl of chili to elevate any meal. Bake your way to comfort and deliciousness today!
Enjoy more cornbread variations like my Banana Cornbread, Cornbread Without Eggs or Zucchini Cornbread Casserole. Make a quick and delicious cornbread variation to serve with chili with my Cornbread Waffles.
If you enjoy savory muffins, I highly recommend you take a look at my Pepperoni Pizza Muffins which includes my very popular Quick Neapolitan Pizza Dough recipe.
Ingredients
Find below the list of ingredients used in my Blueberry Corn Muffins.
- Fresh Blueberries
- Cornmeal
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Plant Butter
- Brown Sugar
- Egg
- Almond Milk
See recipe card for quantities.
Instructions
Start by preheating the oven to 400F. Line a muffin tray cavitied with 11 liners.
1. Toss the blueberries in a little bit of flour, just to coat. Set aside.
2. Combine in a medium bowl, the flour, cornmeal, baking powder and baking soda. Mix to combine.
3. Whisk together the melted butter and brown sugar in a large bowl. Add in the egg and whisk until the mixture starts to thicken. Whisk in the milk until smooth.
4. Stir the dry ingredients into the wet ingredients until the batter comes together, without overmixing.
5. Fold the floured blueberries into the cornbread batter. Let the batter rest for 2-3 minutes as you prepare the muffin tin.
6. Line 11 muffin cavities with liners and divide the batter in between them.
Place the Blueberry Corn Muffins in the preheated oven and bake for 23 minutes, or until a toothpick inserted in the centre comes out clean. Remove the baked muffins from the pan and place on a cooling rack to cool completely.
Substitutions and Variations
- Dairy - Use regular dairy milk and butter in the recipe in the same amounts.
- Jalapenos - Add 3-4 tablespoon of chopped pickled jalapenos instead of the blueberries.
- Cheese - Add 1 cup of cheddar cheese to the batter.
- Corn - Replace the 1 cup of blueberries with 1 cup of corn kernels.
Storage
Store any remaining Blueberry Corn Muffins in a resealable freezer bag. Keep the muffins in the freezer to prevent them from drying up. Enjoy your stored muffins by taking some out of the freezer and reheating them in the microwave for up to a minute.
Recipe
Blueberry Corn Muffins
Ingredients
- 1 cup Fresh Blueberries
- ½ tablespoon All Purpose Flour
Dry Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
Wet Ingredients
- ¾ cup Plant Butter melted
- ⅓ cup Brown Sugar
- 1 large Egg
- 1 cup Almond Milk
Instructions
- Start by preheating the oven to 400F. Line a muffin tray cavitied with 11 liners.
- Toss the blueberries with the ½ tablespoon of flour to coat them, and set aside.
- Combine in a medium bowl, the flour, cornmeal, baking powder and baking soda. Mix to combine.
- In a separate, larger bowl, whisk together the melted butter and brown sugar. Add in the egg and whisk until the mixture starts to thicken. Whisk in the milk until smooth.
- Stir the dry ingredients into the wet ingredients until the batter comes together, without overmixing.
- Fold the floured blueberries into the cornbread batter. Let the batter rest for 2-3 minutes as you prepare the muffin tin.
- Line 11 muffin cavities with liners and divide the batter in between them.
- Place the muffins in the preheated oven and bake for 23 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the baked muffins from the pan and place on a cooling rack to cool completely.
