Blueberry Cornbread Muffins Recipe

Blueberry cornbread muffins bring together two breakfast favorites in one irresistible bite.

These golden-hued beauties combine the hearty, rustic charm of Southern cornbread with bursts of sweet-tart blueberry goodness. 

Each bite offers a tender crumb with just the right amount of texture from the cornmeal. And they stay incredibly moist, thanks to buttermilk.

They’re perfect for lazy weekend mornings or a grab-and-go breakfast during the week.

Why You’ll Love These Blueberry Cornbread Muffins

Make-Ahead Magic: These muffins freeze beautifully (for up to 3 months!). So they’re ideal for batch cooking and meal prep.

Sweet & Savory Twist: From the wholesome flavor of cornbread to the pops of sweet fruit, you’re in for a unique treat.

Soft & Moist: The perfect balance of tender crumb and golden crust makes these muffins irresistible.

Versatile Serving: Have one (or two!) for breakfast, brunch, or as a sweet snack alongside coffee or tea. They’re even yummy as a side with the right main course.

Ingredients

• Fresh or Frozen Blueberries: Add sweet-tart flavor and moisture. Frozen berries don’t need to thaw, but the muffins may need a few extra minutes in the oven.

• Cornmeal: Provides a distinctive grainy texture and subtle corn flavor.

• All-Purpose Flour: Works with the cornmeal to create structure.

• Baking Powder & Baking Soda: Leavening agents that create rise and lightness. They work with the buttermilk for proper lift.

• Granulated Sugar: Sweetens the batter and helps to create that yummy golden crust.

• Salt & Vanilla Extract: Enhance all the flavors and balance sweetness.

• Buttermilk: Adds tanginess and creates a tender crumb.

• Unsalted Butter & Vegetable Oil: Provides rich flavor and moisture.

• Eggs: Bind the ingredients together and add structure.

How to Make Blueberry Cornbread Muffins

I made a batch of these tasty muffins this morning, and my kitchen smells absolutely heavenly.

These beauties are equally delicious warm from the oven or at room temperature.

Though I’m particularly fond of them split and topped with a pat of honey butter. Yum!!

Here’s how to make them:

1. PREHEAT the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease with cooking spray.

2. WHISK the cornmeal, flour, baking powder, baking soda, and salt. Set aside.

3. MIX the melted butter, oil, and sugar until smooth and thick. Add the eggs and whisk until well combined.

4. ALTERNATE adding the dry ingredients and buttermilk. Mix gently until partially combined, then stir in the blueberries.

5. DIVIDE the batter evenly among the muffin cups, filling each to the top.

6. BAKE at 425°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake for 15-18 minutes.

7. COOL the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Tips For the Best Blueberry Cornbread Muffins

As you’ve already seen, these aren’t your typical cornbread or your average blueberry muffins.

Instead, they’re this perfect in-between that somehow works brilliantly.

I love how the cornmeal adds this subtle crunch and homestyle texture, while the blueberries burst into sweet little pockets of joy with every bite.

If you want your muffins to come out as tasty, check out these tips:

• Use room temperature ingredients. Get everything out of the fridge 20-30 minutes early. It’ll make mixing easier.

• Frozen blueberries. If using frozen blueberries, do not thaw them. Instead, mix them right into the batter and add 1-2 minutes to the bake.

• Coat the blueberries in flour. Lightly toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.

• Don’t overmix. Combine the wet and dry ingredients by hand until just combined to avoid dense muffins.

• Turbinado sugar crunch. Sprinkle turbinado sugar on top before baking for a crunchy, caramelized topping.

• Buttermilk substitute. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

• Variations. Add lemon or orange zest for a citrus twist, or include a handful of chopped nuts, like pecans or walnuts, for crunch.

• Serving suggestions. Serve these muffins warm with a pat of butter or a drizzle of honey for extra sweetness. They also pair wonderfully with coffee or tea for breakfast or brunch.

How to Store

Make these once and they’ll become a regular in your baking rotation.

Luckily, you can easily double the batch and save some for later!

To Store: Keep cooled muffins in an airtight container at room temperature for up to 2 days. Or refrigerate for up to 5 days. 

Line the container with paper towels to absorb excess moisture.

To Freeze: Wrap the cooled muffins in plastic, then place in a zip-top bag. Freeze for up to 3 months. 

To Reheat: Thaw frozen muffins until soft. Warm leftovers in the microwave for 15-20 seconds. For best results, wrap the muffin in a slightly damp paper towel.

More Soft & Fluffy Muffins You Need to Try

Cinnamon Streusel Muffins
Pumpkin Cornbread Muffins
Double Chocolate Muffins
Donut Muffins