Blueberry Cornbread Muffins
A wonderful cornbread muffin with juicy blueberries. What's not to like?
Ingredients
- 2 call-purpose flour
- 2 cfine cornmeal
- ½ cgranulated sugar
- 2 tbspbaking powder
- ½ tspsalt
- 4eggs
beaten
- 1 cmilk
- 1 csour cream
- 4 tbspbutter
melted
- ¼ cvegetable oil
- 1 cblueberries
Directions
- 1
Pre-heat oven to 425 f/ 220c
- 2
Prepare a muffin pan with 12 muffin liners.
- 3
Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- 4
Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- 5
Fold in blueberries.
- 6
Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
- 7
Bake for 12-15 minutes, or until golden brown.
About this Recipe
Indulge in the Best Blueberry Cornbread Muffins
There's something truly magical about the combination of sweet and savory, and these Blueberry Cornbread Muffins perfectly encapsulate that delightful balance. Imagine golden, tender cornbread, subtly sweet, dotted with juicy, bursting blueberries – it's a breakfast dream come true! These muffins are an absolute game-changer, elevating the classic cornbread experience with a fruity twist that's simply irresistible.
Our Blueberry Cornbread Muffins are designed for both ease and flavor, requiring only 10 minutes of prep and 15 minutes of bake time, making them an ideal treat for busy mornings or a quick weekend bake. The fine cornmeal provides a wonderful texture, while the sour cream and melted butter ensure each muffin is incredibly moist and tender. The fresh blueberries add that perfect pop of sweetness and a beautiful visual appeal that makes them stand out on any table.
Tips for Perfect Muffins & Serving Suggestions
- Don't Overmix: To achieve light and fluffy cornbread muffins, mix the wet and dry ingredients just until combined. A few lumps are perfectly fine!
- Fresh or Frozen Blueberries: While fresh blueberries are fantastic, you can easily use frozen blueberries too. Just toss them in a little flour before adding to the batter to prevent them from sinking.
- Flavor Boost: For an extra layer of flavor, consider adding a teaspoon of lemon zest to the batter – it brightens up the blueberries beautifully.
These blueberry cornbread muffins are wonderful on their own, but they're also fantastic served warm with a pat of butter, a drizzle of honey, or alongside your favorite breakfast spread. They make an excellent grab-and-go option for busy mornings or a delightful addition to a brunch menu.