Blueberry Cornbread Muffins
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 Thanksgiving side dish!
Servings 12
Calories 178kcal
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.
Tools Needed
Muffin Pan | Parchment LinersNutrition
Calories: 178kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 151mg | Fiber: 2g | Sugar: 7g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg