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top down view of corn muffin recipe with blueberries on white plate with corn and yellow flowers behind the plate
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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!
Course bread, Side Dish
Cuisine American
Keyword blueberry corn muffins, corn muffin recipe, corn muffins, cornbread muffins
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12
Calories 178kcal
Author Trish - Mom On Timeout

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 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
  • 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 Liners

Nutrition

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