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A cornmeal muffin with blueberries on a white plate.
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Blueberry Cornmeal Muffins

These Blueberry Cornmeal Muffins have a golden hue, a little crunch, and a wonderfully delicate texture. They are delicious served warm and slathered with butter!
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Bread, Muffin
Cuisine: American
Servings: 12 muffins
Calories: 231kcal

Ingredients

  • 2 large eggs
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup butter melted and slightly cooled
  • ½ teaspoon vanilla extract
  • cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • cup milk
  • 1 cup fresh or frozen blueberries (if frozen, defrost and drain well)

Instructions

  • Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
  • In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. Pour in the oil and melted butter, with beaters running, and then add the vanilla. In a separate bowl, stir together the flour, cornmeal, salt and baking powder.
  • Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the milk.
  • Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
  • Bake for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes and then carefully remove them from the muffin tin to cool completely.
  • Store leftovers in an airtight container.

Notes

Storage Tips
  • Room Temperature - To prevent the muffins from getting soggy, line an airtight container or plastic storage bag with a paper towel before placing the completely cooled muffins inside. Blueberry Cornmeal Muffins will stay fresh for up to a week.
  • Freezer - To prevent freezer burn, wrap each muffin in plastic wrap, then place the wrapped muffins in a freezer safe plastic storage bag and press out as much air as possible before sealing. Frozen Blueberry Cornmeal Muffins are best used within three months for the best quality. Thaw the muffins at room temperature and follow the instructions to store at room temperature above.

Nutrition

Serving: 1muffin | Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 147mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg