Blueberry Cornmeal Muffins
Start your day with a delightful twist on a classic treat with these buttery, golden Blueberry Cornmeal Muffins. Featuring a perfect blend of all-purpose flour and cornmeal, these homemade muffins offer a uniquely hearty texture that pairs beautifully with the juicy burst of fresh or frozen blueberries. Lightly sweetened with granulated sugar and enriched with buttermilk and melted butter, each bite strikes an irresistible balance of tender and crumbly. Tossing the blueberries in a dusting of flour ensures they’re evenly distributed throughout the batter, while a quick prep and bake time of just 35 minutes make these muffins as convenient as they are delicious. Enjoy them warm from the oven or cooled to room temperature—they're perfect for breakfast, snack time, or as a sweet addition to any brunch spread.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups cornmeal
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are some lumps.
In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This prevents them from sinking to the bottom of the muffins during baking.
Gently fold the blueberries into the batter, being careful not to crush them.
Evenly divide the batter among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade Blueberry Cornmeal Muffins!
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 461.3 g | 168% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 183.3 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
