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Blueberry Cornbread Muffins


Blueberry Cornbread Muffins: Preheat oven to 400 degrees F (200 degrees C). Place oven rack in center of oven. Butter, or spray with a non stick cooking spray, 12 muffin cups. Can also line the muffin cups with paper liners.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. Gently stir in the berries.

In another bowl whisk together the egg, milk, and oil.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  Do not over mix the batter or tough muffins will result. 

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

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Blueberry Cornbread Muffins:

1 cup (130 grams) all-purpose flour

1 cup (120 grams) cornmeal (white or yellow)

1/2 cup (100 grams) granulated white sugar

3 teaspoons baking powder

1/4 teaspoon salt

Zest (outer yellow skin) of one lemon (optional)

1 cup (240 ml) fresh or frozen blueberries (if using frozen, do not defrost)

1 large egg

1 cup (240 ml) milk

1/4 cup (60 ml) safflower, corn, vegetable or canola oil