These Blueberry Cornmeal Muffins have a golden hue, a little crunch, and a wonderfully delicate texture. They are delicious served warm and slathered with butter.

My love of blueberry muffins knows no bounds! These cornbread-inspired blueberry muffins and my Spectacular Blueberry Muffins are two of my favorite muffin recipes.

The addition of cornmeal makes these Blueberry Cornmeal Muffins stand up well to a substantial bowl of soup, stew or chili but they are also delicious with scrambled eggs and coffee in the morning. Especially if the sun is shining and you’re having breakfast on your outdoor terrace with a view of your immaculately manicured gardens.

Or… at your kitchen table in your jammies. Either scenario works.

Any time of day, any time of year, they are a cozy little muffin that I think you’re going to love.

This recipe yields a perfect dozen. Always an important aspect of any muffin recipe, as far as I’m concerned.

• The ratio of yellow cornmeal to all-purpose flour yields a lighter texture than traditional cornbread. It’s just enough to give these Blueberry Cornmeal Muffins a pretty yellow hue and a satisfying bite.
• Fresh blueberries are always best. If you’re using frozen blueberries, defrost them before beginning. To prevent them from bleeding into the muffin batter, rinse them in a colander and dry them well between several layers of papers towls before adding them to the muffin batter. You can skip this step if you’re using fresh berries.

1. In large mixing bowl, beat the eggs with an electric hand mixer. Add the sugar and beat until completely combined.
2. Beat in the oil and melted butter. Then, add the vanilla.
3. In a separate bowl, stir together the flour, cornmeal, salt and baking powder. Mix the dry ingredients into the wet ingredients, a little at a time, alternating with the milk.
4. Add the blueberries and mix with the wooden spoon just until combined.

1. Divide the batter between a greased muffin pan.
2. Bake in a preheated 375 degrees F oven for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 minutes before removing them from the muffin pan.

I hope you bake a batch soon!

• Morning Glory Muffins | A Family Feast
• Raspberry Dark Chocolate Muffins | Valerie’s Kitchen
• Healthy Zucchini Muffins with Chocolate Chips | Well Plated by Erin
• Glazed Strawberry Muffins | Valerie’s Kitchen
• Lemon Crumb Muffins | Your Homebased Mom
• Check out my entire collection of muffin and quick bread recipes for more ideas!

Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!

Print Blueberry Cornmeal Muffins

These Blueberry Cornmeal Muffins have a golden hue, a little crunch, and a wonderfully delicate texture. They are delicious served warm and slathered with butter.

Course Bread, Muffin

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 231kcal

Author Valerie Brunmeier

Ingredients

• 2 large eggs
• ¾ cup granulated sugar
• ¼ cup vegetable oil
• ¼ cup butter melted and slightly cooled
• ½ teaspoon pure vanilla extract
• 1¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup milk
• 1 cup fresh or frozen blueberries (if frozen, defrost and drain well)

Instructions

• Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
• In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and melted butter, then add the vanilla.
• In a separate bowl, stir together the flour, cornmeal, salt and baking powder.
• Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the milk.
• Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
• Bake for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes and then carefully remove them from the muffin tin to cool completely.
• Store leftovers in an airtight container.

Notes

Storage Tips

• Room Temperature: To prevent the muffins from getting soggy, line an airtight container or plastic storage bag with a paper towel before placing the completely cooled muffins inside. Blueberry Cornmeal Muffins will stay fresh for up to a week.
• Freezer: To prevent freezer burn, wrap each muffin in plastic wrap, then place the wrapped muffins in a freezer safe plastic storage bag and press out as much air as possible before sealing. Frozen Blueberry Cornmeal Muffins are best used within three months for the best quality. Thaw the muffins at room temperature and follow the instructions to store at room temperature above.

Nutrition

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Easy Muffin Recipes

Apple Coffee Cake Muffins

Bran Muffins