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These moist and tender blueberry corn muffins are a perfect side dish with hearty chili, zesty barbecue, or a crispy roast chicken. Studded with plump, juicy berries, the slightly-sweet muffins are also a delicious addition to your breakfast table. Whip up the easy batter in about 15 minutes for homemade corn muffins that taste better than a box of Jiffy mix!
Cornbread Muffins with Blueberries
Most nights of the week, you’ll find a bread basket on our dinner table full of either buttermilk biscuits, skillet cornbread, pumpkin bread, garlic bread, no-knead bread, or these sweet blueberry corn muffins. We rotate through our favorites, and one thing is certain: these mile-high, flavorful muffins always disappear fast. They’re one of those great sides that only requires about 15 minutes of effort.
Blueberry corn muffins are not quite as sweet as regular blueberry muffins, and have a heartier, denser texture (thanks to the cornmeal in the batter). Served warm and slathered in honey butter, a dollop of strawberry jam, or a drizzle of honey, they are entirely irresistible! Skip the boxed mix of Jiffy cornbread muffins from here on out, because nothing compares to the classic, made-from-scratch, sweet, blueberry variety.
The Difference Between Cornbread and Corn Muffins
A classic Southern skillet cornbread will always have my heart; however, sometimes the convenience of individual muffins wins out! Plus, the kids go crazy for these moist, soft, blueberry muffins that taste like a treat from the bakery.
There isn’t much of a difference between cornbread and corn muffins, beyond the type of pan that they’re baked in. Muffins are obviously baked in individual portions in a 12-cup muffin tin, while cornbread is typically baked in a square dish or in a round cast iron skillet.
How to Keep the Muffins Moist and Avoid Crumbly, Fall-Apart Cornbread
These muffins have a heartier texture than other softer, fluffier blueberry muffins, thanks to the cornmeal in the batter. That’s what makes a corn muffin a corn muffin, right?! I’ve got a few tips, however, to keep these muffins from getting dry and crumbly:
- Both the oil, whole milk, and blueberries add moisture to the batter.
- Another trick for moist cornbread muffins? Don’t over-mix the batter. Fold together the ingredients just until everything is combined, and then stop stirring. Over-mixing will yield dry, tough baked goods.
- Finally, serve the muffins warm from the oven or let them cool on a wire rack (not in the pan). If they’re left in the pan, they can continue to cook and therefore become dry.
Ingredients
This is a quick overview of the ingredients that you’ll need for a batch of blueberry corn muffins. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Self-rising cornmeal mix: this is different from plain cornmeal, since the cornmeal mix includes ground whole kernel corn, a touch of flour, as well as the leavening agent and salt. I like White Lily brand enriched self-rising white corn meal mix, but a self-rising yellow cornmeal mix will also work.
- Self-rising flour: a common pantry staple in most Southern households, self-rising flour is simply flour with the leavening and salt already added. I prefer an extra-fine soft winter wheat flour made by White Lily. This low-protein, low-gluten flour gives the muffins a perfectly crisp-on-the-outside, light-on-the-inside texture.
- Sugar: for a slightly sweet muffin.
- Egg: gives the muffins structure.
- Milk: the liquid that brings the batter together. Use whole milk or at least 2% milk for the best flavor and texture.
- Oil: keeps the muffins moist. Choose an oil with a neutral flavor, such as vegetable oil or canola oil.
- Blueberries: use fresh or frozen berries — whatever you have available. Frozen blueberries do tend to bleed a little bit, giving the batter a bluish-green tint.
Self-Rising Cornmeal Mix Substitute
If you don’t have a bag of self-rising cornmeal mix in your pantry, you can make your own at home. It’s a combination of finely ground cornmeal, all-purpose flour, baking powder, and salt. Here’s a recipe to refer to, if necessary.
Self-Rising Flour Substitute
If you don’t have a bag of self-rising flour in your pantry, that’s no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt.
How to Make Blueberry Corn Muffins
Unlike traditional blueberry muffins made with all-purpose flour, these muffins have a heartier texture, thanks to the cornmeal in the mix! This recipe is just slightly adapted from White Lily, and we think they’re truly the best. I simply add a bit more sugar for a sweeter muffin, use more oil for a moist crumb, and increase the blueberries for even more delicious pockets of plump, juicy flavor.
- Whisk together the cornmeal mix, self rising flour, and sugar in a large bowl.
- Whisk together the egg, milk, and oil in a separate bowl.
- Make a well in the center of the flour mixture. Add the wet ingredients to the dry ingredients; stir just until combined.
- Fold in the blueberries.
- Divide the batter among paper liners in a 12 cup muffin pan.
- Bake in a 400°F oven for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Serve warm, or cool on a wire rack.
What to Serve with Blueberry Corn Muffins
Cornbread is a staple in many homes because it’s so versatile! Serve the blueberry corn muffins on their own for breakfast with butter and honey, honey butter, blueberry jam, or strawberry jam. They’re also a tasty afternoon snack with a glass of iced tea or lemonade.
On the dinner table, the sweet muffins pair nicely with savory dishes like soups, stews, chili, and meat. Here are a few ideas to add to your table:
- Slow Cooker Chili, Beef Chili or Texas Chili
- Chili con Carne
- Pumpkin Chili
- “Good Luck” Southern Chili
- Instant Pot Turkey Chili
- Dutch Oven Beef Stew, Chicken Stew, or Virginia Brunswick Stew
- Crock Pot Vegetable Soup, Creamy Vegetable Soup or Chicken Vegetable Soup
- Shrimp Soup with Corn and Bacon
- Bean Soup
- Shrimp and Grits
- Slow Cooker Cowboy Pork and Beans
- Southern Lima Beans with Ham {Butter Beans}
- Red Beans and Rice
- Baby Back Ribs
- Pulled BBQ Chicken in the Crock Pot, Dutch Oven Beef BBQ, or Dr. Pepper Pulled Pork
- Crab Cakes
- BBQ Shrimp
- Fried Chicken or Fried Chicken Tenders
- Crispy Baked Chicken Tenders
- Southern Fried Catfish
- Frogmore Stew
- Sweet Heat Southern Glazed Salmon
Storage for Blueberry Corn Muffins
Cornbread muffins are best when freshly baked and warm from the oven, but you can prepare them up to 8 hours in advance and leave them on your countertop until ready to serve. To extend the life of your corn muffins, store in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.
How to Freeze
Wrapped tightly, you can freeze blueberry cornbread muffins for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
How to Reheat
Warm individual muffins in the microwave for 15-30 seconds, or until heated through. To reheat multiple muffins at once, wrap the muffins in foil and heat in a 350°F oven until warmed through (about 5-10 minutes).
Recipe Variations
- Make your own self-rising cornmeal mix at home using this recipe.
- To make your own self-rising flour, place 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt.
- Substitute an equal amount of melted butter for the oil. I find that the butter adds great flavor, but the oil keeps the muffins more moist.
- Cranberry: instead of blueberries, add 1 cup of dried sweetened cranberries or chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
- Lemon Blueberry Corn Muffins: add lemon zest from 1 fresh lemon.
Tips for the Best Blueberry Corn Muffin Recipe
- Fresh blueberries are best when they’re available, but you can also use frozen blueberries in these muffins. Be aware, though, that frozen blueberries have a tendency to bleed in the batter and turn the muffins a subtle bluish-green color.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become tough and dense, and you’ll end up with dry muffins.
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
- Use whole milk (or at least 2% milk) rather than skim milk or a lower-fat non-dairy alternative. The fat in the milk adds flavor, and it keeps the muffins moist.
More Blueberry Recipes to Try
- Easy Blueberry Cobbler
- Whole Wheat Banana Blueberry Muffins
- Blueberry Jam
- Old-Fashioned Blueberry Buckle
- Blueberry Streusel Muffins
- Easy Blueberry Muffins
- Blueberry Scones
- Peach Blueberry Cobbler
- Blueberry Cheesecake Bars
- Banana Blueberry Smoothie
- Blueberry Bread
Blueberry Corn Muffins
Ingredients
- 1 cup self-rising cornmeal mix (I use White Lily enriched self-rising white cornmeal mix)
- 1 cup self-rising flour (I use White Lily enriched bleached self-rising flour)
- ½ cup sugar
- 1 large egg
- 1 cup whole milk (or use 2% milk)
- 6 tablespoons vegetable oil (or sub with canola oil)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners; set aside.
- In a large bowl, whisk together cornmeal mix, self-rising flour, and sugar.
- In a medium bowl, whisk together egg, milk, and oil.
- Make a well in the center of the dry ingredients. Add the wet ingredients to the well in the center of the dry ingredients. Stir just until the ingredients are combined; be careful not to over-mix.
- Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and serve warm, or cool on a wire rack.
Notes
- Recipe slightly adapted from White Lily.
- Make your own self-rising cornmeal mix at home using this recipe.
- To make your own self-rising flour, place 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt.
- Cranberry: instead of blueberries, add 1 cup of dried sweetened cranberries or chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
- Lemon Blueberry Corn Muffins: add the zest from 1 lemon for a hint of lemon flavor in the muffins.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become tough and dense, and you’ll end up with dry muffins.
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
- Use whole milk (or at least 2% milk) rather than skim milk or a lower-fat non-dairy alternative. The fat in the milk adds flavor, and it keeps the muffins moist.
