Cornbread Muffins get a tasty makeover with this completely from scratch corn muffin recipe that’s loaded with juicy blueberries! Enjoy them for breakfast or as a side for a BBQ or even Thanksgiving! Carb lover? Make sure to check out my classic biscuit recipe and these sweet potato biscuits!
Cornbread Muffins
Last year I shared my favorite recipe for cornbread and I got so many requests for turning that cornbread into muffins that I thought I’d share another variation here but in muffin form.
This recipe is great for family gatherings and holiday meals because the muffins make serving a breeze. No need to cut up the cornbread, just pop out the muffins out and you’re set!
These blueberry corn muffins are lightly sweetened and bursting with blueberry goodness.
I used both sour cream and buttermilk for an amazingly tender muffin with incredible moisture and flavor.
The muffins are topped with a light sprinkle of sugar for a sparkly sweet presentation. We love slathering these muffins with our favorite honey butter.
Cornbread Recipes
I’ve shared lots of cornbread recipes over the years but not one of them has been as fun as these blueberry cornbread muffins – or as sweet! Take a look at these cornbread recipes:
- Homemade Cornbread
- Ham and Cheese Mini Corn Muffins
- Cheesy Mexican Cornbread
- Slow Cooker Mexican Cornbread
What To Serve With Corn Muffins
These muffins make a great side dish for pretty much any meal but here are some of our favorite dinners that we enjoy with these cornbread muffins:
- Crockpot Chili
- One Pot Zuppa Toscana
- Sausage Kale Soup
- The Ultimate Chicken Fried Steak
- Slow Cooker Cowboy Beans
Blueberry Cornbread
This easy cornbread muffin recipe can quickly be turned into blueberry cornbread if you prefer to make bread instead of muffins. To make cornbread, simply transfer the batter to a 9×9-inch baking dish and bake for 20 to 25 minutes until a toothpick comes clean from the center.
Tip: Use a plastic knife for clean cuts if bread is still warm when you slice it.
Cornbread Muffin Ingredients
This recipe calls for sour cream and buttermilk for a super tender muffin that I know you’ll find amazing. My guess is that you have most of these ingredients on hand:
- all-purpose flour – pulls the whole recipe together
- cornmeal – that where the cornbread flavor comes from
- baking powder – leavening for the muffins to rise
- baking soda – additional leavening
- kosher salt – intensifies the flavor of every other ingredient
- eggs – use room temperature eggs
- buttermilk – make sure the buttermilk is well shaken
- unsalted butter – the butter needs to be melted and cooled so you might one to do this first
- granulated sugar – for a little sweetness
- sour cream – for a nice tang, added moisture and flavor
- blueberries – fresh or frozen
- coarse sugar – this is an optional topping but I love the texture it adds as well as how pretty the corn muffins look with it
How To Make Corn Muffins
- Preheat the oven and spray a muffin pan with nonstick spray and set aside. You can also use parchment liners.
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside.
- In a separate bowl, beat together the eggs, buttermilk, cooled butter, and sugar. Stir in the sour cream.
- Add the wet ingredients to the dry ingredients, mixing just until combined.
- Fold in 1 cup of the blueberries.
- Scoop the batter into the muffin tin.
- Top the muffins with remaining blueberries and coarse sugar and bake.
- Let muffins cool before removing.
FAQs
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Do I have to use the blueberries?
- No, the blueberries can be omitted from this recipe.
-
Can these corn muffins be made ahead of time?
- Yes, up to 3 days in advance but there are definitely best the day of or the following day.
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How do I store leftovers?
- Store leftover muffins in an airtight container.
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Can I make cornbread instead of cornbread muffins?
- Yes, to make cornbread simply transfer the batter to a 9×9-inch baking dish and bake for 20 to 25 minutes until a toothpick comes clean from the center.
-
Can I use frozen blueberries?
- Yes, just add one to two minutes to the baking time or thaw before mixing into the muffin batter.
More Side Dishes To Try
- Nana’s Famous Green Bean Recipe
- Easy Baked Sweet Potato (How To Bake Sweet Potatoes)
- Twice Baked Potato Casserole
- The BEST Baked Beans
- Loaded Scalloped Potatoes
How To Make Blueberry Corn Muffins
Blueberry Cornbread Muffins
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup buttermilk well shaken
- 5 tablespoons unsalted butter melted and cooled
- 3 tablespoons granulated sugar
- ½ cup sour cream
- 1¼ cups blueberries divided
- 1 tablespoons coarse sugar optional topping
Instructions
- Preheat the oven to 400 degrees F and spray a 12-count muffin pan with nonstick spray and set aside. (You can also line the muffin pan with parchment liners for easy removal.)
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside.
- In a medium bowl, beat together the eggs, buttermilk, cooled butter, and sugar.
- Then mix in the sour cream.
- Add the wet ingredients to the dry ingredients, mixing just until combined.
- Fold in 1 cup of the blueberries.
- Use a ¼ cup measuring cup to measure the batter out into the muffin tin.
- Top the muffins with the remaining blueberries and coarse sugar and bake for 15 to 20 minutes until a toothpick comes clean when inserted into the center of the muffins and the tops spring back slightly when touched.
- Allow the muffins to cool in the pan for 10 minutes before running a knife gently around the edge to loosen and remove them.
Notes
- Store in an airtight container for up to 4 days.
- To make cornbread: Transfer the batter to a 9x9-inch baking dish and bake for 20 to 25 minutes until a toothpick comes clean from the center.
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