Sweet fresh blueberries are the perfect contrast to cornbread. These blueberry cornbread muffins are the perfect grab-and-go breakfast, though I do suggest taking the time to drizzle on a little honey or maple syrup.
Have you ever made cornbread with blueberries? If not, you've been missing out! Loaded with blueberries, this blueberry cornbread recipe is packed with flavor and will make you glad you crawled out of bed! I refer to this blueberry cornbread recipe regularly and my family loves them. Just wait until you try it for yourself.
The blueberry flavor is a natural with the cornbread ingredients. The honey or maple syrup makes this a sweet treat perfect for breakfast or brunch. Enjoy!!
My son loves this sweet breakfast cornbread. He finds it so much better than the sugar-filled cereal he usually has for breakfast. He pulls a couple out of the freezer to defrost on the counter while he gets ready. As far as he is concerned these muffins make the best breakfast ever!
If you love having muffins for breakfast, try these easy air fryer blueberry muffins, corn muffins with bacon, cheese and onion, and coffee doughnut muffins.
I like serving this recipe with my homemade maple or honey pecan butter. You can add on a breakfast meat like this air fryer sausage or bacon twists. Even our sweet glazed bacon and a side of eggs would work well this recipe.
I almost always serve this with a side of fresh fruit. If you want to get extra fancy pour my homemade butter pecan syrup over the top of your blueberry cornbread.
Why You Will Love This Recipe
- These cornbread muffins with blueberries are great served with a pat of butter and drizzled with some more honey or maple syrup, or they taste wonderful with nothing else.
- Kids love these blueberry and cornbread muffins!
- You will love how moist the muffin is with just the right amount of sweetness from the blueberries.
- This blueberry cornbread recipe is easy to make!
Ingredients in Blueberry Cornbread Muffins
Don’t be intimidated by the list of ingredients in this blueberry corn muffin recipe. You probably already have most of the ingredients in your kitchen.
- All-purpose flour
- Yellow cornmeal
- Baking powder
- Baking soda
- Salt
- Fresh blueberries or unthawed frozen
- Light brown sugar: You can use dark brown sugar if that's what you have or prefer. I simply like the lighter molasses flavor of light brown sugar.
- Frozen corn, defrosted
- Buttermilk: See substitutions below if you don't have buttermilk on hand.
- Honey or maple syrup
- Eggs: Always use large, room temperature eggs for baking.
- Unsalted butter: Using unsalted butter lets you control the amount of sodium in the recipe.
- Granulated sugar
How to make Blueberry Cornbread Muffins
Here are the step-by-step photos and instructions for making this delicious cornbread with blueberries. For the complete instructions, check the recipe card further down on the page.
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 12 hole muffin pan or 8-inch-square baking pan with nonstick cooking spray.
2. Add cornmeal, baking powder, baking soda, and salt in large bowl whisk until combined.
3. Add blueberries toss well to coat, set aside.
4. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds.
5. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
6. Using rubber spatula make well in center of dry ingredients; pour wet ingredients into well.
7. Begin by gently folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
8. Pour batter into prepared baking dish; smooth surface with rubber spatula.
9. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center of the muffin comes out clean, 25 to 35 minutes.
10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Cut in half and serve drizzled with honey or maple syrup.
Substitutions
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change the blueberry cornbread muffins recipe.
- Blueberries: Using frozen blueberries is absolutely fine for this recipe. If you want to use fresh blueberries, I recommend that you quickly rinse them and pat dry with paper towels before adding it to the batter. If you are using frozen blueberries there is no need to thaw them first. Just toss them into your batter frozen.
- Buttermilk: You can use regular milk instead of buttermilk. If you don't have buttermilk on hand and want to avoid a trip to the grocery store you can make your own buttermilk by adding ¾ tablespoon of fresh lemon juice or white vinegar to your milk. Stir and let sit for 10 minutes before using in this recipe.
Variations
- Want to personalize this recipe for blueberry cornbread? Here are some of my tried and true tips for changing up this recipe.
- Add some grated lemon zest to the batter for added flavor.
- Make a pan of cornbread, instead of muffins. Pour batter into a greased and cornmeal dusted pan then bake for about 30 minutes or until toothpick inserted in the center comes out clean. The edges of the cornbread will also start to brown a little. For an extra crispy crust, use a cast iron skillet.
Equipment
All you need are a handful of basic kitchen tools to bake up these muffins.
- Muffin Tin or 8x8 pan
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
Storage
Refrigerator: Store these maple or honey cornbread muffins in an airtight container or re-sealable bag. If you are making ahead of time, I recommend that you store it in the refrigerator for up to 2 days and then take out and warm it slightly on the stovetop before serving.
Freezer: Allow blueberry cornbread to cool down completely first and then wrap it in a layer of plastic covering the cornbread tightly before placing in freezer safe container. To thaw, place on counter for about 2 hours or until warm to touch.
Reheat: To heat up, microwave the cornbread for a minute add 30 seconds at a time until warm all the way through. Or you can reheat this cornbread in the oven at 325 F degrees for a few minutes, just enough to warm up the cornbread. This should take about 5 to 10 minutes.
Tips
- If you prefer your corn muffins a little softer and less crisp on the outside, grease and dust your pan with cornmeal before pouring in the batter.
- Should you not use buttermilk on a regular basis, you can purchase powdered buttermilk on the baking aisle of the grocery store. You simply add water to it and it measures 1:1 for refrigerated buttermilk.
- Use plain cornmeal for this recipe. Self-rising cornmeal already has salt and flour added, so you'll want to use plain cornmeal.
FAQ
Once you remove it from the butter, top it with butter to help keep it moist.
This is a great trick! Gently toss blueberries in a little flour or cornstarch, before adding to the batter. This helps keep them from sinking to the bottom of the pan.
This blueberry cornbread is a little bit of both. It has a nice sweet flavor from the blueberries and honey or maple syrup, but also has a mild savory taste from the cornmeal that complements well with honey or butter.
Yes, you can make this cornbread a day ahead. Allow it to cool completely, and store in an airtight container or bag, and store in the refrigerator overnight. To serve, warm in the oven or microwave before serving.
My entire family loved this cornmeal blueberry breakfast bread. This is a great way to wake up in the morning and enjoy a tasty treat while fueling your body with a good breakfast.
If you are looking for more breakfast recipes, try Fruity Pebbles French Toast, Slow Cooker Bacon Breakfast Potatoes, Potato Breakfast Muffins orTater Tot Breakfast Bake.
Easy Blueberry Cornbread Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt -
- 1 cup fresh blueberries or unthawed frozen
- ¼ cup light brown sugar packed
- ¾ cup frozen corn, defrosted
- ¾ cup buttermilk
- ¼ cup maple syrup or honey
- 2 large eggs
- 8 tablespoons unsalted butter 1 stick, melted and cooled slightly
- 2 tablespoons granulated sugar
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 12 hole muffin pan or 8-inch-square baking dish with nonstick cooking spray.
- Gather all your ingredients.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined.
- Add blueberries toss well to coat, set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup or honey until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
- Cut into pieces and serve. Or serve whole if you are making muffins like I did.
Notes
- If you prefer your corn muffins a little softer and less crisp on the outside, grease and dust your pan with cornmeal before pouring in the batter.
- Should you not use buttermilk on a regular basis, you can purchase powdered buttermilk on the baking aisle of the grocery store. You simply add water to it and it measures 1:1 for refrigerated buttermilk.
- Use plain cornmeal for this recipe. Self-rising cornmeal already has salt and flour added, so you'll want to use plain cornmeal.
Nutrition
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