Blueberry Cornmeal Muffins

Start your day with a delightful twist on a classic treat with these buttery, golden Blueberry Cornmeal Muffins. Featuring a perfect blend of all-purpose flour and cornmeal, these homemade muffins offer a uniquely hearty texture that pairs beautifully with the juicy burst of fresh or frozen blueberries. Lightly sweetened with granulated sugar and enriched with buttermilk and melted butter, each bite strikes an irresistible balance of tender and crumbly. Tossing the blueberries in a dusting of flour ensures they’re evenly distributed throughout the batter, while a quick prep and bake time of just 35 minutes make these muffins as convenient as they are delicious. Enjoy them warm from the oven or cooled to room temperature—they're perfect for breakfast, snack time, or as a sweet addition to any brunch spread.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups cornmeal
• 0.75 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, melted
• 0.75 cups buttermilk
• 1 teaspoons vanilla extract
• 2 large eggs
• 1.5 cups fresh or frozen 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 butter or 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 medium bowl, whisk together the melted butter, buttermilk, vanilla extract, and eggs until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are some lumps.

Step 5

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

Step 6

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

Step 7

Evenly divide the batter among the muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy your homemade Blueberry Cornmeal Muffins!

Nutrition Facts

Serving size	1133.1 grams (1133.1g)

Amount per serving	% Daily Value*
Calories	3071

Total Fat 120.00g	154%
Saturated Fat 68.40g	342%
Polyunsaturated Fat 0.40g
Cholesterol 651mg	217%
Sodium 2925mg	127%
Total Carbohydrate 461.30g	168%
Dietary Fiber 21.40g	76%
Total Sugars 183.30g
Protein 51.20g	102%

Vitamin D 177IU	886%
Calcium 334mg	26%
Iron 15mg	84%
Potassium 1005mg	21%

*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: 34.5%

Protein: 6.5%

Carbs: 59.0%