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Blueberry Cornbread Muffins Recipe

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4.4 from 5 reviews

These blueberry cornbread muffins bake up golden with a soft, tender crumb. Made with almond flour, honey, and a touch of lemon zest, they offer a bright, flavorful twist on classic cornbread muffins without losing the traditional cornmeal texture.

  • Total Time: 30 minutes
  • Yield: 15 muffins

Ingredients

Dry Ingredients

  • 1 ½ Cups cornmeal flour (245g)
  • ¾ Cup + 1 Tablespoon almond flour (72g + 1 Tablespoon)
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt

Wet Ingredients

  • 3 eggs, at room temperature
  • 8 Ounces buttermilk, at room temperature
  • ½ Cup raw honey (168g), unfiltered
  • ¼ Cup canola oil or vegetable oil (2 Ounces)
  • ½ Teaspoon lemon zest

Fruits and Others

  • 1 ½ Cups blueberries, fresh
  • Non-stick spray

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Coat a 15-cup muffin pan with non-stick spray or line it with paper liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal flour, almond flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, raw honey, lemon zest, and canola oil until smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, whisking continuously until the batter is well incorporated without lumps.
  5. Prepare Blueberries: Rinse and drain the blueberries but avoid completely drying them. Transfer 1 cup of blueberries into a small bowl and toss with 1 tablespoon of almond flour to evenly coat them.
  6. Fold Blueberries into Batter: Gently fold the almond flour-coated blueberries into the muffin batter to ensure even distribution without crushing the berries.
  7. Rest the Batter: Allow the batter to rest for 10 minutes. This resting period helps the cornmeal hydrate and produces a tender crumb.
  8. Fill Muffin Cups: Using a ⅓ cup measuring cup, fill each muffin cup with batter, leaving about ¼ inch of space at the top to allow for rise.
  9. Add Blueberry Topping: Drop a few of the remaining uncoated blueberries on top of each muffin cup without pressing them into the batter for a visually appealing finish.
  10. Bake the Muffins: Place the muffin pan(s) in the middle rack of the preheated oven. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before serving.

Notes

  • Coating the blueberries with almond flour prevents them from sinking to the bottom of the muffins.
  • Resting the batter allows the cornmeal to absorb moisture for a better texture.
  • Use fresh blueberries for best results; frozen blueberries may alter the texture and moisture content.
  • For a dairy-free option, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/blueberry-cornbread-muffins-recipe/