These blueberry cornmeal muffins are light and sweet and oh so good! Enjoy them for a breakfast on-the-go, or grab them for a snack any time!
Blueberry Cornmeal Muffins
I have another blueberry recipe for you! We had so many blueberries left over from berry picking a couple of weeks ago, that I decided to try another muffin recipe – blueberry cornmeal muffins. {You can find my blueberry streusel muffins here.} I love cornbread and thought that the blueberries would make an interesting flavor combination. They ended up being a big hit for the whole family – which is definitely a rarity around here!}.
Blueberry Cornmeal Muffin Recipe
Blueberry Cornmeal Muffins
These blueberry cornmeal muffins are light and sweet and oh so good! Enjoy them for breakfast or grab them for a snack any time!
Ingredients
- 1 1/2 cups flour
- 3/4 cup cornmeal
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. sea salt
- 1 can (14 oz.) cream-style corn
- 1/4 cup safflower oil
- 1/4 cup honey
- 1 egg
- 1 1/2 cups fresh or frozen blueberries if using frozen blueberries, do not thaw them beforehand
Instructions
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Preheat oven to 375 F. Spray muffin tin with cooking spray or add paper liners.
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In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
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In a separate bowl, whisk together corn, oil, honey, and egg. Add the wet ingredients to the dry ingredients. Stir until just moistened and fold in the blueberries.
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Spoon the batter into prepared muffin tin. Fill almost to the top. Bake for approximately 20 minutes , or until a wooden toothpick inserted into the center of the muffin comes out clean.
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Allow to cool for a few minutes in the pan and then transfer to a wire rack.
These muffins will be perfect for a back to school breakfast with a little yogurt, or as a quick snack before after school activities. I’ll definitely be making up a few extra batches and freezing them for those busier days! While you can definitely eat them at room temperature, I love them best served warm. So try popping them in the microwave for 15-20 seconds before eating. It just warms up those blueberries a bit and is SO good!
How to store muffins.
It doesn’t take long for a dozen of these blueberry cornmeal muffins to go, but if you have leftovers, be sure to store them properly for best flavor. Allow them to cool completely on a cooling rack and then place them in a single layer in an airtight container or resealable bag. Adding a layer of paper towel above and below the muffins in the container or bag will absorb any excess moisture and keep the muffins at their freshest. If you’re not going to be eating everything within 3-4 days, freeze them.
How to freeze muffins.
These muffins freeze well and, if stored propery, will maintain their quality for at least 2-3 months. If you’re going to be freezing them, allow them to cool completely before packaging. You then want to wrap them up tightly in aluminum foil or place them in a heavy duty freezer storage bag. Label the package with the item and date, and place in the freezer for up to 3 months.
How to reheat muffins.
If you’re ready to eat those frozen muffins, you can either wait to let them thaw out or heat them up in the microwave or oven. For thawing, leave them at room temperature and allow to thaw completely. If you don’t have time to wait, you can heat them from frozen in either the microwave or oven. In the microwave, place an unwrapped muffin on a paper towel or microwave-safe plate and heat on high for 25-30 seconds per muffin. For the oven, wrap muffins in foil and heat at 350F for 10-15 minutes depending on your oven and size of the muffins.
Favorite Bakeware and Accessories
If you need to update your kitchen bakeware, here are a few of my favorites {affiliate links included}…
More Muffin and Quick Bread Recipes
If you love muffins and quick breads as much as we do, be sure to check out these recipes before you go…
Chocolate Peanut Butter Banana Bread
Thank you for this recipe….it has been a gloomy, dreary day here in my part of the world, so I think I will spend the evening in the kitchen making up a batch of these muffins.
Hope they brightened up your day! 🙂
I love cornbread and blueberries, so I’m thinking that this is a perfect combination. Thank you for share at To Grandma’s House We Go.
These look so delicious – a great breakfast idea. Thanks for sharing at the What’s for Dinner party! Hope to see you again next week.
I love blueberry muffins! the addition of the cornmeal sounds wonderful!! Thanks for sharing with SYC.
hugs,
Jann
These look amazing. Thanks so much for sharing at our To Grandma’s House We Go DIY, Crafts, Recipes and more Link Party! Pinned this! Hope you join us again next week!
Your Blueberry Cornmeal Muffins look delicious! Hope you are having a great week and thank you so much for sharing with us at Full Plate Thursday!
Miz Helen
These sound delicious. Thanks for linking up for Friday Favorites. I’m featuring you this week.
Congratulations on the well deserved feature at Friday Favorites Linky Party.