Blueberry Cornbread Muffins – Vintage Recipe
Since I had an abundance of fresh blueberries this summer, I tried out this vintage recipe for blueberry cornbread muffins. They were one of the most popular treats I’ve made in a long time!
The fresh blueberries gave the muffins a moist, sweet flavor along with some beautiful color. The cornbread muffin had a nice, chewy texture that let you know you were eating something good!
This recipe was easy and quick enough to make that I mixed it up on a weeknight for an after supper snack.
You could easily make these for your morning breakfast and enjoy them warm out of the oven with your coffee.
Variations:
Made with fresh blueberries, these muffins are full of summer flavor! That doesn’t mean you can’t enjoy them in the winter. Just substitute frozen blueberries for fresh.
Using other kinds of berries would make delightful muffins, too. Strawberries, raspberries, blackberries, the list goes on and one.
Make It a Meal:
Blueberry cornbread muffins make a great breakfast or brunch side dish. They also are perfect for after-school or mid-morning snacks. I like them as a light dessert when summer’s heat makes heavy desserts overwhelming.
Some other snack breads you can make in a hurry are: Cappuccino bread, lunch lady cornbread, 3 ingredient banana bread and quick and easy coffee bread.
Pin It:
If you love this recipe and want to save it for later, pin it to your Pinterest account.
Did you make this recipe or another one on my site? I’d love to hear from you how it turned out! Send me an email to noel @ ApronFreeCooking.com, post a photo and tag me on social media … or come back and comment on the recipe here.
How to Store Blueberry Cornbread Muffins:
Refrigerator: Wrap in airtight package. Zip top baggie, aluminum foil or other storage container. Store in fridge for up to 10 days.
Freezer: Place on a cookie sheet and freeze, so individual muffins don’t stick to one another. Once frozen remove from tray and wrap each muffin tightly in wax paper or plastic wrap. Place individual muffins in large zip top bag and return to freezer. Will store well up to four months.
This approach makes these muffins perfect “grab and go” breakfast items. Pull out however many muffins you need the night before and thaw in fridge.
Of course, you may only need to place these muffins in airtight wrapper and keep on the counter top, since they are so good, they’ll be eaten quickly!
Vintage Muffin Cookbook
This recipe came from a vintage cookbook that features muffins, quick breads, pancakes, scones and more.
More Blueberry Recipes
Blueberry Cornbread Muffin Recipe
Ingredients:
Blueberries, Baking powder, salt, butter, sugar, egg, milk, flour and cornmeal.
Recipe Directions:
Combine the dry ingredients in a medium to large bowl and mix well.
In a small bowl, add all wet ingredients and beat with electric mixer until well beaten.
Combine the wet ingredients into the dry. Mix well. Add blueberries and stir easily to combine. Bake.
Blueberry Cornbread Muffin Recipe
A vintage recipe that combines the texture of cornbread with the moistness of blueberry muffins!
Ingredients
- 1 cup Flour
- 1 cup Cornmeal
- 2 TB Sugar
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 Egg
- 1 cup Milk
- 1 TB Butter
- 1 cup Blueberries
Instructions
-
Preheat oven to 425 degrees Fahrenheit.
-
In medium to large mixing bowl, combine dry ingredients. Stir with wire whisk.
-
Place wet ingredients in small bowl and beat with electric mixer.
-
Add the wet ingredients to the dry ingredients in the larger bowl.
-
Mix well.
-
Add blueberries and stir lightly to mix into batter.
-
Scoop batter into greased muffin tins.
-
Bake 20 minutes at 425, or until golden on top and toothpick inserted comes out clean.
Recipe Notes
Note: I used fresh blueberries. You can also use frozen berries.Â
Â
[bctt tweet=”Delicious at brunch, these blueberry cornbread muffins also make a great “grab and go” breakfast! ” username=”ApronFreeCook”]
Approximate Nutritional Information:
Servings Per Recipe: 12, Amount Per Serving: Calories: 113, Fat: 2g, Cholesterol: 18g, Sodium: 76mg, Carbs: 20g, Protein: 3g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Interested in one of the books pictured above? You can purchase on Amazon here.
Follow ApronFreeCooking:
This post may contain affiliate links. There are no additional costs passed on to you if you click on the links in this post. Any money earned from commission helps me cover the cost of maintaining this website.