Cornbread Muffins with Blueberries

These Cornbread Muffins bursting with sweet Blueberries are my favorite cornbread anything!  You will never go back to regular cornbread again!

These easy blueberry corn muffins take just 25 minutes from start to finish!  They are tender, moist, and buttery infused with sweet maple and bursts of juicy blueberries. These Blueberry Cornbread Muffins are perfect for brunch, barbecues, potlucks. etc. and the leftovers are equally delicious reheated for breakfast slathered in butter, honey or jam – but honestly I just eat my Cornbread Muffins plain because they are THAT good! 

pile of blueberry corn muffins on a white plate

Blueberry Corn Muffins Recipe

I posted these insanely delicious Cornbread Muffins last March 2014 (my second month of blogging) because I just had to share them with the rest of the world right away.

So I understood a couple weeks ago when my Cornbread Muffin craving came again (it comes often), that I had to make them again right away but this craving time, I decided to re-shoot the mouthwatering morsels – and of course eat them along the way – so hopefully more people could fall in love with them as much as me.  But just a warning: You might never go back to regular cornbread muffins (or cornbread anything for that matter!) once you know cornbread can taste THIS! good.

And taste I did…

Yeah, all these half eaten blueberry cornmeal muffins aren’t just for show – I just couldn’t stay away.  Once you taste them, you’ll understand the craving for light pillows of crazy moist buttery cornbread texture infused with maple sweetness so you don’t even need honey or butter, but not so sweet that you feel gross, after eating three, or was it five? in a row.

To top off that deliciousness, the blueberry cornmeal muffins are speckled with sweet blueberry explosions that perfectly complement the cornbread texture/flavor.  They are a dream breakfast, side, snack, potluck, barbecue or tasty treat.  Basically, they are a dream anything you want them to be and that dream can be your reality in just 25 minutes!

close up of blueberry corn muffins on a white plate

Blueberry Corn Muffins Ingredients

These Cornbread Muffins boast a 3:1 cornmeal to flour ratio so they are the corniest muffins around without being dry and grainy due to the buttermilk, eggs, butter, and maple syrup.  The maple syrup is a  humectant, which means it attracts moisture and keeps the muffins super moist and tender.  

To make these blueberry cornbread muffins, you will need:

  • Blueberries: I don’t recommend frozen blueberries because they add too much moisture to the batter.
  • Yellow cornmeal: I prefer fine cornmeal, but whatever your grocery store carries will be fine. 
  • All-purpose flour: I have not tried these Cornbread Muffins with a different flour but I am sure gluten free flour such as Bob’s Red Mill 1 to 1 gluten free would work great. 
  • Granulated sugar: You can reduce the sugar if you would like a less sweet cornbread but I think it is just right
  • Baking powder: The secret ingredient that helps the cornbread muffins rapidly rise and bake into light and tender muffins. 
  • Salt: You need a little salt to enhance the flavor of the cornbread muffins.
  • Buttermilk: You can make DIY buttermilk by adding 1 tablespoon lemon juice or vinegar to a 1 cup measuring cup, then adding milk to fill the cup. Give it a swirl and wait 10 minutes or so until bubbles form on the top.   
  • Eggs: Make sure your eggs are at room temperature before adding them to the batter.
  • Butter: Make sure you use unsalted butter 
  • Pure maple syrup: Use quality pure maple syrup and not the imitation breakfast kind.  
three blueberry cornmeal muffins. two are stacked, one sits in front with a bite missing.

How to Make Blueberry Corn Muffins

Step 1:  Spray a 12 count muffin tin with nonstick cooking spray WITH flour in it, or grease and flour your pan OR you can use regular nonstick baking spray with muffin/cupcake liners.  Preheat oven to 400 degrees F.

Step 2:   Add Dry Ingredients to a large bowl and stir until evenly combined.

Step 3:  In a separate bowl, whisk together the Wet Ingredients.

Step 4:  Add the wet ingredients to the dry ingredients and stir until just combined.

Step 5:  Gently fold in blueberries. Batter will seem very wet which is normal.

Step 7:   Evenly divide batter between 12 muffin tins (they will fill to the top) bake for 15-20 minutes, or until edges are golden.

Step 8:  Cool muffins in pan then remove by gently slicing around each muffin with a knife then sink your teeth into moist, tender Cornbread Muffins!

overhead view of plate piled high with blueberry cornmeal muffins

Tips for the Best Cornmeal Muffins

  • Don’t overmix:  Overmixing develops the gluten and can cause dry, tough, brittle cornbread muffins.
  • Don’t overcook the bread. Check cornmeal muffins for doneness at the lower end of the cook time.  Over-baked cornbread will also be dry and crumbly.
  • Use room temperature ingredients: All of your ingredients should be at room temperature before making these blueberry corn muffins. This ensures that they all bake evenly in the oven.
close up of pure maple syrup in measuring spoon

Cornmeal Muffin Variations to Try

I love adding fresh blueberries to these corn muffins, but here are some other mix-ins you could try out:

  • Shredded cheese (such as cheddar or Gruyere)
  • Finely chopped jalapenos for heat, or green chilies.
  • Dried cranberries and/or walnuts
  • Crumbled bacon
  • Dried rosemary + sprinkle of crushed red pepper
  • Corn!  You can add fresh, frozen or canned corn.  You can roast it with some peppers and onions as well for a smoky version.  I recommend 2/3 cup corn.  Or just one can if that is what you are using.
close up of measuring cup full of fresh blueberries

How to Store Blueberry Corn Muffins

For best results, transfer cornmeal muffins to an airtight container.  Store at room temperature for up to 3 days or refrigerate for up to 1 week.

Can I Freeze Blueberry Corn Muffins?

Yes!  To freeze Cornbread Muffins:

  1. Cool Cornbread Muffins completely.
  2. Place muffins on a baking tray so they are not touching then place in the freezer.
  3. Freeze until solid, about 1 hour.
  4. Wrap Cornbread Muffins individually in plastic wrap then place them all in a freezer size bag.
  5. When ready to eat, remove muffin from plastic wrap and microwave at 20 second intervals or warm in the oven at 350°F 10 minutes or until heated through.
side view of blueberry cornbread muffins cooling on wire rack

What Should I Serve with Cornbread Muffins?

These Blueberry Cornbread Muffins are fabulous on their own for breakfast or the perfect side to the main course such as:

They also go great with other comforting sides such as Italian Pasta Salad, Baked Beans with Brown Sugar and Bacon, Kicked Up Potato Salad and Million Dollar Macaroni and Cheese.  

No matter what you serve your Cornbread Muffins with, just by making them you have made everyone else’s dreams come true too. But just be warned.  Like dreams, these Cornbread Muffins vanish into thin air and you are left with the memory of something wonderful.

close up of a blueberry cornbread muffin with bite missing. Two muffins are stacked in background.

Looking for more bread and muffin recipes?

You might also like these potluck recipes:

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©Carlsbad Cravings by CarlsbadCravings.com

Cornbread Muffins with Blueberries

These Cornbread Muffins bursting with sweet blueberries are my favorite cornbread anything!  You will never go back to regular cornbread again! These Cornbread Muffins take just 25 minutes from Start to Finish!  They are tender, moist, and buttery infused with sweet maple and bursts of juicy blueberries.  These Blueberry Cornbread Muffins are perfect for brunch, potlucks. etc.
Prep Time: 8 minutes
Cook Time: 15 minutes

Ingredients

  • 1 cup blueberries

Dry Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

Instructions

  • Spray a 12 count muffin tin with nonstick cooking spray WITH flour in it, or grease and flour your pan OR you can use regular nonstick baking spray with muffin/cupcake liners.
  • Preheat oven to 400 degrees F.
  • Add Dry Ingredients to a large bowl and stir until evenly combined. In a separate bowl, whisk together the Wet Ingredients. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries. Batter will seem very wet which is normal.
  • Evenly divide batter between 12 muffin tins (they will fill to the top) bake for 15-20 minutes, or until edges are golden. Cool muffins in pan then remove by gently slicing around each muffin with a knife.

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31 Comments

  1. Dawn @ Pin-n-Tell says

    Now this is interesting! I’ve never thought about putting blueberries in cornbread muffins! Interesting concept 🙂

    • Jen says

      Thanks! If you like blueberries, you will love these!

  2. marcia says

    Great recipe Jen! I’m making them this very morning for the “grand boys” and I am going to use gluten free flour so I can have a bite. (or two or three). When wet and dry ingredients are mixed separately like this, they are perfect for the gluten free crowd. Thank you! Off to the kitchen…………

    • Jen says

      So happy you can adapt them so you can eat them! Enjoy!

  3. Eileen says

    Just made these for Easter brunch tomorrow. Of course I had to taste one. They are fabulous, thanks for the recipe.

    • Jen says

      You are most welcome! Thank you so much for letting me know you loved them – made my day! Have a very Happy Easter!!!

  4. Mandi says

    You are right – I can never go back! 🙂 These were moist, sweet and delicious! A new favorite!

    • Jen says

      Thanks so much Mandi, so happy you loved them!

  5. shelley says

    I wonder how whole wheat or almond flour would work in this?

    • Jen says

      Hi Shelley! I haven’t tried whole wheat flour, but I would recommend white whole wheat flour (just as nutritious and lighter in taste and texture) for the best-tasting whole muffins. Let me know how they come out if you decide to use it. Thanks!

      • Le lama démon says

        I didn’t use cornbread but only regular flour and it seems good but maybe too liquid ! I had to add 3 tablespoons of flour and it’s still not enough to me.
        And I didn’t understand your recommendation to bake them at 400 degrees. It seems extremely hot for muffins, I’m not even sure I can put my oven at 400 degrees haha. I’m french and ovens might be different in my country ? :/ Anyway I baked them at 180 degrees for 20 minutes and it worked just fine for me 🙂

        And finally, it tastes soooooo good thanks for the recipe 🙂

        • Jen says

          Greetings from California all the way to France! Welcome! I am so happy you loved the recipe! Your muffin batter was probably too liquidy to start because cornmeal is a little thicker than flour but I’m happy you were able to fix that. Also, its 400 degrees F – maybe that makes a difference in France? I am so happy you were able to adjust the recipe for you and that they turned out delicious!

  6. Haley says

    These are currently in the oven! I just left the sugar out of the dry ingredients though. I thought the batter was sweet enough with just the maple sugar, we will see on tasting!

    • Jen says

      H Haley! Happy you are making these – or by this time made these. I am curious how they turned out without the sugar? I hope they were delicious for you!

  7. Deborah says

    amazing recipe !! I’ve make many times for breakfast !! every time they turn perfect !! my husband and I LOVE them ! we have them with blueberry smoothies !! just awesome !! thank YOU 🙂

    • Jen says

      Hi Deborah, thank you so much for taking the time to let me know you love them as they are one of my favorites! 🙂 Your pairing with a Blueberry Smoothie sounds perfect!

  8. Jenny says

    I JUST baked a batch and they are soooo goooooooood!!! Sweet, but not too sweet, crispy edges around the muffin tops (I poured too much batter into the muffin tins) and the blueberries go PERFECT with the texture and flavor of the cornmeal! The maple isn’t overpowering but adds a subtle sweetness and depth of flavor, in my opinion. And you’re right… I sprayed the muffin tin, lined the bottoms with cut out parchment paper… I popped a few out of the muffin tin and two came out messed up, which was a perfect reason for me to eat them! Thank you again for sharing your recipes!

    • Jen says

      Awesome Jenny, I am so happy you loved them! yay! You described them way better than I ever could :)!

  9. Dorothy Dunton says

    Hi Jen! When we lived in MI we were in the heart of blueberry country! However, they don’t seem to grow here in TN, so I use frozen Maine berries, they are much smaller with less juice and are great for baking! I love corn muffins and maple syrup so these will be making an appearance soon! 🙂

    • Jen says

      YAY! if you love maple and blueberries, I think you will love these! They are some of my favorite muffins ever! xo

  10. Jillian says

    These muffins sound delicious! I’m going to make them soon and was just wondering if the cornmeal you use is fine like flour or the coarser kind?

    Thanks!

    • Jen says

      Hi Jilian, great question! I use the fine cornmeal. I hope you love the muffins!

  11. Melanie says

    This is THE best cornbread I have ever eaten, let alone made. Everyone who tries it asks for the recipe. I now make it weekly. Thank you for this!

    • Jen says

      YAY! Thank you so much for such an awesome comment! I love that you love this so much and that you even make it weekly! That makes my heart so happy! Thank you Melanie!

  12. Dawn says

    Jen, I promise I’m not stalking you 🙂 but I just made these tonight and there is some serious YUM going on with these little beauties! They are every bit as good as they look but what I mostly love is that they have just a hint of sweetness and those crispy little edges – sheer muffin perfection. Love ’em! Girlfriend, I think I’ve found my foodie sista – you never disappoint!! Now on to the next one…..

    • Jen says

      Stalk away Dawn – I love it when people get hooked on recipes, and I love that you are enjoying mine :)! I also LOVE that you made this recipe because its a recipe that doesn’t get made as much as it deserves when its is SO good! its one of my favs as well! SO happy you loved it! Thanks for making my recipes and I love your comments!

  13. sue spec says

    Is it okay to leave the batter in the fridge and bake just a couple each morning so we can eat them hot from the oven, or will the integrity of the batter be compromised?

    • Jen says

      Hi Sue, once the baking powder is added to the batter, it starts a chemical reaction so they should be baked promptly or the muffins won’t rise well. You can refrigerate the batter, but just expect less fluffy muffins. Instead, I would make all of the muffins and freeze the leftovers. Hope this helps!

  14. Cheryl Foster says

    Made them this morning – delicious! I used dried blueberries, soaked in apple juice for 30-40 minutes and drained. With less sweetness, these would be wonderful to serve with soup or chili. Maybe omit the sugar and just use the maple syrup.

    • Jen says

      What a great idea to soak the blueberries in apple juice! I’m so pleased you loved them, thanks Cheryl!

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