Blueberry Cornmeal Muffins Recipe

There’s something special about a warm muffin fresh from the oven. These blueberry Cornmeal muffins recipe combine the soft crumb of a classic bake with just enough texture from cornmeal to keep things interesting. They’re not too sweet, but just sweet enough to satisfy a craving. The blueberries pop with flavor in every bite, and the golden tops get a little crisp as they cool. What makes this recipe worth trying? It’s easy, quick, and delivers consistent results even if you’re not an experienced baker. No mixer, no fuss just real ingredients and real comfort.

Why You’ll Love This Recipe

• Soft and Moist, Every Time: The perfect mix of milk and melted butter keeps these muffins tender without being dense.
• Lightly Sweet with Real Flavor: Brown sugar adds depth, while cornmeal brings a cozy, rustic edge that plays well with the blueberries.
• Quick to Make: You only need about 10 minutes of prep and one mixing bowl ideal for busy mornings or last-minute guests.
• Great for Breakfast or Snacking: Not too sweet, not too heavy. They’re satisfying without being over-the-top.
• Freezer-Friendly and Flexible: They freeze well and adapt easily if you want to swap in different berries or flours.

What sets these muffins apart? Many blueberry muffin recipes are too cake-like or too dry. This one lands right in the middle moist, flavorful, and just hearty enough to feel homemade. Whether you’re baking for your family, a brunch table, or just yourself, these muffins never disappoint.

Ingredients Needed

You won’t need anything fancy just a handful of basic ingredients that come together in a surprisingly satisfying way.

Dry Ingredients

• 1¼ cups all-purpose flour: This forms the base and gives the muffins structure.
  
• ½ cup cornmeal: Use fine cornmeal for a soft texture with a bit of character.
  
• ½ cup packed brown sugar: Adds sweetness and a little depth from the molasses.
  
• ½ teaspoon salt: Just enough to balance the flavors.
  
• 1 tablespoon baking powder: For lift and lightness.

Wet Ingredients

• 1 cup whole milk: Room temperature is best so it blends easily.
  
• ½ cup melted unsalted butter: Adds richness and keeps the crumb moist.
  
• 1 large egg: Lightly beaten, it helps hold everything together.

Add-In

• 1 cup frozen blueberries: No need to thaw. A quick toss in flour helps keep them from sinking.

Notes & Swaps

• No all-purpose flour? A gluten-free blend works well. Or try using half whole wheat for a more wholesome feel.
• Dairy-free? Use oat or almond milk and swap the butter for a neutral oil.
• Want it sweeter? Stir in a tablespoon of honey or maple syrup but reduce the milk slightly to balance it.
• Using fresh blueberries? Perfect. Just fold them in gently to avoid breaking them up.
• Coarse vs. fine cornmeal? Fine gives a smoother muffin. Coarse adds crunch. Either works it’s a matter of taste.

How to Make Blueberry Cornmeal Muffins

This recipe follows a simple, one-bowl mixing method no mixer needed. You’ll go from pantry to oven in under 10 minutes.

1. Preheat the oven.

Set your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease each cup. The high heat helps create a golden, domed top.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, cornmeal, brown sugar, salt, and baking powder.
Toss the frozen blueberries in a spoonful of this dry mix. This helps keep them from sinking to the bottom later.

3. Combine the wet ingredients.

In a separate bowl or large measuring cup, stir together the milk, melted butter, and beaten egg. Make sure the butter has cooled slightly so it doesn’t cook the egg.

4. Bring it all together.

Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix stop as soon as you no longer see dry streaks. The batter will be slightly lumpy, and that’s fine.

5. Fold in the blueberries.

Add the coated blueberries and fold them in carefully. Try not to break them up—especially if they’re frozen.

6. Spoon the batter into the muffin tin.

Divide the batter evenly between 12 cups. Fill each about ¾ of the way full. If you like, sprinkle a little coarse sugar on top for crunch.

7. Bake.

Place the pan in the center of your preheated oven. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. Cool before serving.

Let the muffins sit in the pan for 5–10 minutes. Then transfer them to a wire rack to cool. Serve warm, or let them cool completely before storing.

Pro Tips & Troubleshooting

Even though these blueberry cornmeal muffins are easy to make, a few thoughtful touches can really improve the final result.

Expert Tips

• Use room temperature ingredients
  Cold milk or eggs can cause the melted butter to seize. Let everything sit out for 15–20 minutes if you can.
• Coat your blueberries in flour
  This classic trick keeps them from sinking to the bottom during baking, especially when using frozen berries.
• Don’t overmix
  Stir the batter just until the flour disappears. Overmixing leads to dense, dry muffins.
• Start with a hot oven
  That 400°F (200°C) heat gives the muffins a better rise. Lower temps can make them flat and heavy.
• Let them rest before eating
  They’ll firm up as they cool, and the flavor deepens a bit. Still warm? Even better.

Common Mistakes to Avoid

• Using coarse cornmeal without adjusting
  Coarse grind makes for a gritty texture. If that’s what you have, try soaking it in milk for 15 minutes first.
• Adding blueberries too early
  If you stir them in before combining wet and dry ingredients, they’re more likely to burst and bleed color.
• Overbaking
  Dry muffins are usually just slightly overbaked. Check early muffins continue to cook slightly after you remove them from the oven.
• Skipping the cooling time
  Hot muffins are fragile. Let them set a few minutes before trying to remove them from the pan.

Serving, Storage & Variations

These muffins are versatile, travel well, and taste great warm or at room temperature. Here’s how to get the most from each batch.

How to Serve Them

• Serve warm with a little butter or a drizzle of honey.
• They pair well with black coffee or a cup of tea.
• For brunch, slice them in half and toast lightly add cream cheese or lemon curd for a twist.
• Try pairing them with scrambled eggs or a fruit salad for a full breakfast spread.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days. Line the container with a paper towel to absorb moisture.
• Fridge: Keep up to 5 days, but they’ll firm up a bit. Reheat briefly to restore softness.
• Freezer: Once fully cooled, wrap each muffin tightly and freeze for up to 2 months. Learn how freezing affects food safety and shelf life from the USDA

Not sure how long muffins keep in the fridge? Check the official cold storage chart for baked goods and dairy-based foods.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free baking blend in place of the all-purpose flour.
• Dairy-Free: Sub the butter with neutral oil and the milk with almond, soy, or oat milk.
• Berry Swap: Raspberries or chopped strawberries work well instead of blueberries.
• Zest It Up: Add a teaspoon of lemon or orange zest to brighten the flavor.
• Mini Muffins: Use a mini muffin pan and reduce bake time to 10–12 minutes.

For more fun twists on classic muffins, try our Bisquick Blueberry Muffins and Kodiak Blueberry Muffins. And don’t miss our complete Blueberry Muffins Recipe Guide for all our best variations!

Nutritional Information

Each muffin offers a balanced mix of carbs, fat, and just enough protein to keep you satisfied without feeling too heavy. Here’s a breakdown based on a batch of 12.

Macronutrients (Per Muffin)

Micronutrients (Per Muffin)

These numbers are estimates and will shift if you swap ingredients. Want something more exact? Plug your version into a tracker like Cronometer or MyFitnessPal to see how it lines up.

Conclusion

These blueberry cornmeal muffins strike a rare balance tender, slightly crisp on top, just sweet enough, and easy to pull together with pantry staples. The cornmeal gives them a subtle texture that sets them apart from ordinary muffins, while the blueberries bring pockets of brightness in every bite.

They’re the kind of thing you’ll make once and come back to again and again whether for breakfast, an afternoon snack, or something warm to share over coffee.

If you’ve tried this recipe, I’d love to hear how it turned out. Leave a comment below and drop a star rating so others can find it, too.

Frequently Asked Questions (FAQ)

Blueberry Cornmeal Muffins Recipe

Recipe by Elsie Rol

4.0 from 1 vote

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Beginner

Servings

12

muffins

Prep time

10

minutes

Cooking time

20

minutes

Calories

180

kcal

These blueberry cornmeal muffins are soft, golden, and gently sweet. The cornmeal adds texture, while juicy blueberries bring bursts of flavor. Simple to make and perfect for breakfast or snacking.

Ingredients

• 1¼ cups 1¼ all-purpose flour

• ½ cup ½ fine cornmeal

• ½ cup ½ packed brown sugar

• ½ tsp ½  salt

• 1 tbsp 1 baking powder

• 1 cup 1 whole milk

• ½ cup ½  unsalted butter, melted

• 1 large 1  egg, beaten

• 1 cup 1 frozen blueberries

Directions

• Preheat oven to 400°F (200°C). Line a muffin tin or grease it well.
• In a large bowl, whisk together flour, cornmeal, brown sugar, salt, and baking powder.
• Toss blueberries with a spoonful of the dry mixture to coat.
• In another bowl, mix milk, melted butter, and beaten egg.
• Pour wet ingredients into dry ingredients. Stir gently until just combined—don’t overmix.
• Fold in blueberries carefully.
• Divide batter evenly among 12 muffin cups (fill about ¾ full).
• Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean.
• Let muffins cool in the pan for 5–10 minutes before transferring to a rack.

Equipment

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Notes

• Use room temperature milk and egg for best texture.
• Swap milk for oat or almond milk for a dairy-free version.
• Coating berries in flour prevents them from sinking.
• These freeze well wrap tightly once cooled.

Nutrition Facts

• Calories: 180kcal
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 38mg
• Sodium: 253mg
• Potassium: 82mg
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 8g
• Protein: 3g
• Calcium: 83mg
• Iron: 1mg