Blueberry Cornbread Muffins

Cornbread and cornbread muffins remind me of fall. Maybe because chili reminds me of fall too–and chili and cornbread go together so well. It’s officially fall now, but I wanted to give a last nod to summer by adding a summery element to these cornbread muffins–fresh blueberries! The blueberries give this slightly-sweet cornbread a great flavor. And the corn kernels help make the muffins good and moist. These muffins are actually great any time of the year. Serve them for breakfast or for a snack later in the day!

BLUEBERRY CORNBREAD MUFFINS by NancyC

Makes 17 muffins

1 cup yellow cornmeal

1 cup all-purpose unbleached flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

5 Tablespoons butter, melted

1 cup buttermilk

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

1 1/4 cups fresh blueberries

1 cup fresh or frozen (and thawed) corn kernels

Optional: granulated or coarse sugar, for sprinkling on top of muffins

Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.

In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.

In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. Lightly sprinkle tops of muffins with sugar, if desired.

Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack.

Fall really came up fast for me this year, how about you? What types of goodies do you like to bake to welcome in the fall season?

Sharing at Spring Tea, Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday, Happiness is Homemade.

16 thoughts on “Blueberry Cornbread Muffins”

chefkreso September 23, 2017 at 3:07

The muffins look wonderful!

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1. nancyc Post authorSeptember 23, 2017 at 8:14
  
  Thanks so much! Happy Fall! 🙂
  
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sheenammuskaan September 24, 2017 at 11:28

These muffins look so gorgeous😍😍

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1. nancyc Post authorSeptember 24, 2017 at 12:25
  
  Thanks so much! 🙂
  
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Jhuls September 24, 2017 at 10:13

What a perfect way to start the morning with these delicious muffins! They sound awesome to me! Thank you for sharing, Nancy. Happy Fiesta Friday!

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Esther Vázquez September 25, 2017 at 4:41

Look so delicious 😍😍😍

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potlucktam September 25, 2017 at 9:11

Great photo!

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Balvinder September 26, 2017 at 10:58

Now, this is interesting! I’ve never thought about putting blueberries in cornbread muffins!

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goatsandgreens September 27, 2017 at 7:03

This looks great, ratchet up the cornbread muffins with some fun blueberries! Thanks for bringing to Fiesta Friday!!

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FrugalHausfrau September 28, 2017 at 11:38

Great combo of flavors!!

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olivesandfeta October 16, 2017 at 1:30

They look so tasty 💓🙂

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Jann Olson May 27, 2018 at 8:55

These sound yummy with the mixture of blueberries and cornbread! I have blueberries in the fridge that need to be used. Guess I know what I’ll be doing in the morning. 🙂 Thanks for sharing with the Garden Party.
hugs,
Jann

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1. nancyc Post authorMay 27, 2018 at 9:47
  
  You’re welcome, Jann–hope you enjoy the muffins! 🙂
  
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Petite Haus (@petitehaus) May 29, 2018 at 12:34

Well nothing beats a warm blueberry muffin. Yours look scrumptious! Thank you for linking up with It’s a Spring Tea Link Party – we are so happy you joined us! Angelina @ Petite Haus

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1. nancyc Post authorMay 30, 2018 at 9:55
  
  Thanks Angelina! 🙂
  
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artandsand June 5, 2018 at 1:23

I have had blueberrry cornbread muffins and they are delicious.

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