• BlueberryCornbreadMuffins
#MuffinMonday – Blueberry Cornbread Muffins
  • BlueberryCornbreadMuffins

These Blueberry Cornbread Muffins are the best blend of sweet and savory and sure to be your new favorite simple, effortless on-the-go breakfast!


Hello friends!

I hope you enjoyed those lovely guest posts from Ashley at Cookie Monster Cooking and Liz at A Sweet Baker last week! I know I’ve saved those Lime, Coconut, Dark Chocolate Muffins and Mango Lime Scones for a rainy day for sure.

Speaking of muffins, Ashley’s muffins made me realize I WANTED MUFFINS!

So I made muffins!

Isn’t it strange how things work out like that? 

A few weeks back I posted this recipe for Coconut Cream Muffins, and I received plenty of positive feedback that involved the words “I love how they are sweet but not too sweet.”

Hmm. That got me thinking. What if I tried out more sweet, yet not overly sweet, muffin recipes? Since I completely understand how my adoration of sweet treats and desserts may be a little much for just a regular morning, I came up with these Blueberry Cornbread Muffins to satisfy your need for a true morning muffin.


Cornbread Muffins are one of my absolute favorite snacks, but I often find them a little on the dry and/or bland side. Now I understand that cornbread tends to be a bit crumbly, but that doesn’t mean it needs to be dry!

Or bland. Bland muffins are a bummer.

That’s where the blueberries come into play; they provide the perfect amount of added moisture and flavor to keep these muffins fresh and tasty all week-long. That is, if they don’t disappear immediately.


I sprinkled a bit of sugar over the tops of the muffins halfway through baking for just a touch of extra sweetness (I just can’t help myself!) but to be perfectly honest, you could leave it off and they’d still be absolutely splendid.

Now that blueberries are finally looking “buyable” at the store (instead of reminding me of sad, moldy little marbles) I plan on using them to make even more batches of these Blueberry Cornbread Muffins in the next coming weeks. My boyfriend and I demolished the 10 or so I brought over last week, and I didn’t even get a chance to cut one in half, smear it with butter, and toast it in a skillet.

Seriously: try that. I learned about it at a coffee shop I worked at in college and the result is divine.


I’ll be back on Wednesday with another cookie butter concoction, so be sure to subscribe (if you haven’t already done so) and check back first thing Wednesday morning!

Happy Baking!



#MuffinMonday – Blueberry Cornbread Muffins


These Blueberry Cornbread Muffins are the best blend of sweet and savory and sure to be your new favorite simple, effortless on-the-go breakfast!

Yields: 12 muffins

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/4 cup plus 2 tbsp sugar
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 egg
  • 1 cup blueberries
  1. Preheat oven to 350 degrees and line one 12 cup muffin pan with paper liners. In one large bowl, mix flour, cornmeal, baking powder, sugar, and salt until well combined. Gently stir in blueberries.
  2. In a separate, smaller bowl, whisk together oil, buttermilk, and egg. Pour this mixture over the flour mixture, and stir with a wooden spoon until a thick muffin batter forms.
  3. Fill muffin cups 3/4 way full (a 1/4 cup measuring cups usually works) with muffin batter* and bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan for a few minutes before carefully removing to cool on a wire rack.

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Jess Gonzalez


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