Pops of fruity flavor contrasted with a savory base, these Blueberry Corn Muffins make the tastiest muffin recipe, perfect for breakfast, lunch, or any time. They're easy to make, moist in texture, and pure comfort food when drizzled with a bit of extra honey.
You're going to want to make these blueberry cornbread muffins on repeat, they're that good. Sweetened perfectly with both sugar and maple syrup, and packed with juicy blueberries, the muffins work just as well for breakfast as they do as a summer snack, similar to these blueberry muffins in the air fryer.
They have a classic cornbread feel to them, but are more refreshing than the traditional. Plus, you can drizzle them with something like butter pecan syrup and make them extra indulgent and perfect for a large brunch spread.
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Why You'll Love This Recipe
- Kid-approved: The cornbread blueberry muffins are so delicious that even kids want to gobble them up with our like our cornbread cookies.
- The best flavor: They're just the right amount of sweetness for breakfast and have a moist texture that you'll be hooked on.
- Easy to vary: Since they're fruit-based, these blueberry cornmeal muffins are easy to adjust to create new and tasty variations.
Ingredients
Though the list of ingredients may look long, you probably have most things you need to make the blueberry corn muffin recipe on hand already. And once you have everything collected, it really does come together quickly like our peanut butter and jelly muffins.
- All-purpose flour: Try to measure this by spooning the flour into the cup instead of scooping it from the bag. This measures more evenly so that you get the same texture every time.
- Yellow cornmeal: Make sure to use plain cornmeal and not self-rising cornmeal, as the self-rising pack will already have salt and flour added to it, which can alter the texture.
- Blueberries: Fresh blueberries work best; however, if you're going to use frozen ones, make sure to mix them in while frozen and not thawed.
- Brown sugar: Both light and dark brown sugar will work in the recipe; a lighter sugar doesn't give off as strong of a molasses taste.
- Frozen corn: Make sure to thaw the corn fully before you need it.
- Buttermilk: If you don't have fresh buttermilk, you can use powdered buttermilk from the baking aisle of the grocery store. Add water in a 1:1 ratio for refrigerated buttermilk.
- Maple syrup: Both honey and maple syrup will work here, so use what you have on hand.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon twist: Grate some lemon zest or use a lemon extract in the cornbread muffin batter to bring a burst of sunny flavor. You could also top the cornmeal blueberry muffins with a homemade lemon glaze.
- Fruit: Any fruit can work in the recipe, so play around with sliced strawberries, chopped cherries, or even peaches.
- Mini corn muffins: You can make this recipe bite-sized by using a mini muffin tin. You'll want to bake them for less time and really keep an eye on the muffins after the 15-20 minute mark.
- Blueberry cornbread: Instead of making the recipe into muffins, you can make a whole cornbread instead. To do this, pour the batter into a greased and cornmeal-dusted pan and bake it for about 30 minutes. Check it by doing the toothpick test and making sure it comes out clean. You'll know it's done when the edges begin to brown. If you like your cornbread crispy, bake it in a cast-iron skillet.
How to Make Blueberry Corn Muffins
Don't let the steps fool you, whipping up blueberry corn muffins is actually very simple. Before you start, make sure to place your oven rack in the middle position, preheat it to 400°F, and grease your muffin tin.
Step 1: Prepare the dry ingredients. Whisk together the cornmeal, baking powder, soda, and salt. Add the blueberries and toss to coat them.
Step 2: Process the corn. Process the corn, brown sugar, buttermilk, and maple syrup in a food processor for about 5 seconds.
Step 3: Make the batter. Add the eggs to the food processor and mix for another 5 seconds. The corn lumps will remain, and that's okay.
Step 4: Combine the wet and dry ingredients. Use a spatula to make a hole in the center of the dry mixture before pouring in the wet, blended batter. Start to fold it together until it's mixed.
Step 5. Add the butter. Pour the melted butter into the batter and fold everything over until the dry ingredients are moistened..
Step 6. Pour the batter. Into a greased muffin pan, pour the batter and smooth the tops with a spatula. Sprinkle the corn muffins with powdered sugar.
Step 7. Bake. Bake the muffins until they turn golden brown and a toothpick inserted into them comes out clean.
Step 8. Cool them. Cool the muffins on a wire rack. Serve and enjoy. Try it with a smear of bacon butter!
Recipe Tips
- Adjust the texture: If you like your cornbread muffins softer and less crisp on the outside, take care when greasing your muffin tin and sprinkle some cornmeal over the top before pouring in the batter.
- Make your own buttermilk: If you don't want a trip to the store, you can make your own buttermilk by combining ¾ of a tablespoon of fresh lemon juice or white vinegar into your milk. Stir it together and let it sit for 10 minutes before using it.
- Pat your blueberries: For fresh blueberries, rinse and gently pat them dry with a paper towel before adding them to the batter.
If you love recipes like these blueberry cornmeal muffins, you may also enjoy this broccoli and cheese cornbread.
Storage Directions
- Storing: The muffins store well once cooled, which means they can easily be made in advance. You can store them in either an airtight container or a re-sealable bag. Store in the refrigerator for 3-4 days.
- Freezing: You can freeze the muffins by wrapping them in plastic wrap and placing them in an airtight bag for up to 2 months. When you need them, let them thaw on the counter until soft, about an hour.
- Reheating: You'll want to enjoy the muffins slightly warmed up. You can do this by reheating them in the microwave for 10-20 seconds until warmed through or in the oven at 325°F for just a few minutes.
Serving Suggestions
These blueberry corn muffins work for both breakfast and a midday snack, which means they're great to have on hand. Below are a few recipes we pair them with frequently.
- Pair it with bacon twists or bacon wrapped sausages for a complete breakfast.
- Make a brunch spread and serve it along with coffee donut muffins and fruit salad
- Drizzle with blueberry syrup for extra flavor.
Recipe FAQs
This is done by ensuring you don't overbake or overmix the muffins. Overmixing the batter will cause denser muffins. Likewise, if you prefer extra moist cornbread, top the muffins with butter within a few minutes of them being removed from the oven.
To prevent sinking, toss the blueberries lightly in cornmeal before adding them to the batter.
More Delicious Blueberry Recipes
Do you like blueberry recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Blueberry Corn Muffins
Equipment
- muffin pan (12 holes)
- Hand mixer or Stand Mixer
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.
- 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
- Keep a close eye on the cornmeal muffins, especially towards the lower end of the cooking time, so they don't burn.
- Insert a toothpick to test for doneness. If it comes out mostly clean, they're done baking.
- The butter needs to be melted but not hot before it's mixed in. This way, it doesn't prematurely heat the blueberries and cause them to pop and release their juice. It also helps to mix in with the other ingredients and bring out the best, classic cornbread texture.
Nutrition
This post was originally posted in August 2022. It's been updated with new content and images.
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