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    You are here: Home » Meal Type » Breakfast » Blueberry Cornbread Muffins

    Blueberry Cornbread Muffins

    March 18, 2020 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest collage for a blueberry cornbread muffin recipe.
    Pinterest collage for a cornbread muffin recipe with blueberries.

    Grab your aprons and bake a batch of these Blueberry Cornbread Muffins with the kids! Bursting with juicy blueberries, they’re refined sugar free, instead sweetened with just a touch of honey. With golden brown tops and the perfect crumb, these muffins are a healthy option for snack time, breakfast, and brunch.

    Blueberry cornbread muffins in a large white bowl lined with a blue kitchen towel.
    One surefire way to bond with your kids – for better or for worse, you decide – is to get them into the kitchen! Simple recipes like these Blueberry Cornbread Muffins are terrific for kids of most ages. 

    For one, it reinforces all of those fractions my older one has been learning in school. It’s okay if the batter gets messy or the tins aren’t evenly full. And you might even squeeze a few more anti-oxidant packed blueberries into their bellies during the process.

    Cornbread muffins with blueberries scattered on a cement surface.

    How to Make Blueberry Cornbread Muffins

    These blueberry cornbread muffins are made with healthy pantry staples like cornmeal, honey, nut milk and olive oil. They’re just slightly sweet with the perfect crumb. Blueberries are a fun and nutritious twist – use fresh, frozen, or dried.

    A collage showing how step by step instructions for how to make cornbread muffins with blueberries.

    • Whisk flour, cornmeal, salt, baking powder, and lemon zest in a large bowl until combined.
    • In a second bowl, whisk the egg, milk, olive oil, and honey until smooth.
    • Pour the wet ingredients into the dry ingredients and stir until just barely combined; some lumps are okay. 
    • Fold in the blueberries using a rubber spatula. 

    Pouring batter into a lined muffin tin using an ice cream scooper; side view, blueberry cornbread muffins in a tin fresh from the oven.

    • Line a muffin tin with liners, lightly coat the liners with cooking spray, then fill the cups two-thirds full. I like to use a standard sized ice cream scooper – it’s the perfect amount! 
    • Bake in a 425°F oven for 22-25 minutes, or until a toothpick comes out clean. 
    • Cool in the tin for 5 minutes, then remove the muffins and finish cooling on a wire rack. 

    Can I use frozen blueberries? 

    Yes! If you’re more fuss-free and don’t care about staining, fold the blueberries in while still frozen. They’ll bleed and stain the better a little, but it won’t effect the flavor.

    If you prefer a “cleaner” looking muffin, defrost the blueberries in a colander under cool running water; shake to remove as much moisture as possible and pat dry with paper towels before adding to the batter. 

    Can I freeze muffins?

    Most varieties of muffins freeze beautifully. Remove the muffins from the tins, place onto a baking sheet, then place the sheet in the freezer. Freeze until firm (a few hours), then place the individually frozen muffins into a sealed container like a ziplock bag to prevent freezer burn.

    Defrost on the counter overnight, in the microwave in 30-second intervals, or wrap in foil and reheat in a 350°F oven for 10-12 minutes.  

    Blueberry muffins with cornbread on a blue kitchen towel.

    Tips for Making This Recipe Perfectly

    • If you don’t have lemon zest available, substitute ½ teaspoon lemon extract or 2 tablespoons lemon juice.
    • Both whole wheat flour and gluten free flour work well for these muffins. If using whole wheat, increase the honey to ⅓ cup. 
    • These muffins stick to the liners a bit while they’re still warm, so allow them to cool completely. To further prevent them from sticking, lightly spray the the liners with olive oil cooking spray. We love these parchment baking cups, and rarely have issues with the muffins sticking after cooling. 

    More Healthy Snack Recipes

    • Paleo Blueberry Muffins
    • Chocolate Pumpkin Muffins
    • Paleo Zucchini Bread
    • Seedy Snack Bars

    Side view, cornbread muffins with blueberries piled in a bowl.

    Did you make these Blueberry Cornbread Muffins? I’d love to know how they turned out! Leave a comment and a rating below 👇

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Blueberry cornbread muffins in a large white bowl lined with a blue kitchen towel.

    Blueberry Cornbread Muffins

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe
    These blueberry cornbread muffins are made with healthy pantry staples like cornmeal, honey, nut milk and olive oil. They're just slightly sweet with the perfect crumb. Blueberries are a fun and nutritious twist - use fresh, frozen, or dried.
    Prep Time: 10 mins
    Cook Time: 25 mins
    Total Time: 35 mins
    Servings : 12 muffins
    Calories: 162

    Recommended Equipment

    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Muffin tin
    • Parchment liners
    • Rubber Spatula

    Ingredients

    • 1 c all purpose flour
    • 1 c cornmeal
    • ½ tsp kosher salt
    • 2 tsp baking powder
    • 2 tsp lemon zest
    • 1 large egg
    • 1 c milk, almond, cashew, cow, etc.
    • ¼ c olive oil
    • ¼ c honey
    • 1 c blueberries

    Instructions

    • Heat oven to 375°F. Line a muffin tin with 12 liners and lightly grease liners with cooking spray.
    • Combine the flour, cornmeal, salt, baking powder, and lemon zest in a large mixing bowl and whisk until the ingredients are evenly distributed.
    • Combine the egg, milk, olive oil and honey in a second bowl, then whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just barely combined.
    • Add the blueberries and fold in using a rubber spatula.
    • Divide the batter equally between the muffin cups, filling each approximately ⅔ full.
    • Transfer to the oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
    • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    Notes

    • If you don't have lemon zest available, substitute ½ teaspoon lemon extract or 2 tablespoons lemon juice.
    • Both whole wheat flour and gluten free flour work well for these muffins. If using whole wheat, increase the honey to ⅓ cup. 
    • To use frozen blueberries, defrost in a colander under cool running water; shake to remove as much moisture as possible, then pat dry with paper towels before adding to the batter. 

    Nutrition Information

    Calories: 162kcal (8%), Carbohydrates: 26g (9%), Protein: 3g (6%), Fat: 6g (9%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 16mg (5%), Sodium: 193mg (8%), Potassium: 19mg (1%), Fiber: 1g (4%), Sugar: 7g (8%), Vitamin A: 1% (1%), Vitamin C: 1% (1%), Calcium: 47% (47%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Healthy Pantry Staple Recipes
    Whole Wheat Pita Bread »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Appetizers, Breakfast, Kid Friendly, Vegetarian

    Reader Interactions

    Comments

    1. LUCYG

      March 18, 2020 at 1:19 pm

      5 stars
      This looks perfect for these long days at home. I just need to get blueberries! Thank you!

      Reply

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    1. Whole Wheat Pita Bread | Our Salty Kitchen says:
      March 23, 2020 at 1:39 pm

      […] Blueberry Cornbread Muffins […]

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