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.
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.
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.
- 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.
- 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.
Tips for Making This Recipe Perfectly
- If you don’t have lemon zest available, substitute 1/2 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 1/3 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
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Blueberry Cornbread Muffins
Print Recipe Rate This RecipeRecommended Equipment
- 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 1/2 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 1/3 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.
LUCYG says
This looks perfect for these long days at home. I just need to get blueberries! Thank you!