This recipe for Blueberry Cornbread Muffins is simply divine. Fluffy, moist, and when eaten warm, the blueberries just burst in your mouth!
![Three Blueberry muffins lined up on a plate with a blueberry next to the front muffin.](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-4-1200-683x1024.jpg)
![Three Blueberry muffins lined up on a plate with a blueberry next to the front muffin.](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-4-1200-683x1024.jpg)
Simple Cornbread Muffins
These simple blueberry corn muffins come together in no time for a delicious morning treat. Tender from sour cream and bursting with blueberries, this recipe can’t be beat!
Why This Recipe Works
- Using fine cornmeal allows wet ingredients to be easily absorbed.
- Using butter as well as oil gives these muffins both moisture and buttery goodness.
- The addition of sour cream gives these muffins a moist, tender crumb.
I ate mine warm with some butter and they were fantastic! The blueberries just exploded in my mouth, giving a burst of flavor and the muffins were, light and fluffy!
How to Make Blueberry Cornbread Muffins
- Mix dry ingredients in a bowl.
- Add beaten eggs, sour cream, melted butter, and oil.
- Combine wet and dry ingredients.
- Fold in the blueberries
- Bake until golden.
- Serve & enjoy!
As I write this, I am fighting the urge to go and bake another batch!
Being the feeder I am, I gave some to the couple next door and every time they see me, they rave about those muffins. The wife told me they were, ‘Simply divine’ and I have to agree.
![a blueberry muffin topped with a fresh blueberry with more muffins in the background](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-6-1024x671.jpg)
![a blueberry muffin topped with a fresh blueberry with more muffins in the background](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-6-1024x671.jpg)
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
![a blueberry muffin topped with a fresh blueberry with more muffins in the background](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-6-180x180.jpg)
![a blueberry muffin topped with a fresh blueberry with more muffins in the background](https://www.errenskitchen.com/wp-content/uploads/2014/06/blueberry-corn-muffins-6-180x180.jpg)
Let’s Make
Blueberry Cornbread Muffins
A wonderful cornbread muffin with juicy blueberries. What’s not to like?
Prep10 minutes
Cook15 minutes
Total25 minutes
Prevent your screen from going dark
Instructions
-
Pre-heat oven to 425 f/ 220c
-
Prepare a muffin pan with 12 muffin liners.
-
Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
-
Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
-
Fold in blueberries.
-
Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 – 15 muffins).
-
Bake for 12-15 minutes, or until golden brown.
Nutrition Information:
Calories: 390 (20%)| Carbohydrates: 44g (15%)| Protein: 7g (14%)| Fat: 20g (31%)| Saturated Fat: 13g (81%)| Cholesterol: 76mg (25%)| Sodium: 178mg (8%)| Potassium: 393mg (11%)| Fiber: 3g (13%)| Sugar: 8g (9%)| Vitamin A: 355IU (7%)| Vitamin C: 1.4mg (2%)| Calcium: 145mg (15%)| Iron: 2.3mg (13%)
Nutritional Data Disclaimer