Blueberry Corn Buttermilk Muffins

Indulge in the perfect balance of sweet and savory with these Blueberry Corn Buttermilk Muffins—a delightful twist on classic breakfast muffins. Featuring the hearty texture of cornmeal combined with the tangy richness of buttermilk, these muffins are bursting with juicy blueberries in every bite. A touch of vanilla and a hint of melted butter create a tender crumb, while tossing the blueberries in flour ensures even distribution and prevents sinking. Ready in just 35 minutes, these easy-to-make muffins are perfect for brunches, snack time, or as a grab-and-go breakfast treat. Serve them warm or at room temperature, and let their rustic charm shine at your next gathering.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 1 cup Cornmeal
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 1 piece Large egg
• 4 tablespoons Unsalted butter (melted and slightly cooled)
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 1 tablespoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – the batter will be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This will help prevent them from sinking to the bottom of the muffins during baking.

Step 6

Gently fold the floured blueberries into the muffin batter, being careful not to crush them.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	995.5 grams (995.5g)

Amount per serving	% Daily Value*
Calories	2520

Total Fat 69.10g	89%
Saturated Fat 37.10g	186%
Polyunsaturated Fat 0.50g
Cholesterol 339mg	113%
Sodium 3056mg	133%
Total Carbohydrate 444.50g	162%
Dietary Fiber 21.70g	78%
Total Sugars 179.30g
Protein 42.90g	86%

Vitamin D 168IU	840%
Calcium 352mg	27%
Iron 13mg	71%
Potassium 955mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 6.7%

Carbs: 69.1%