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Blueberry Cornbread Muffins on a flag printed tray.

Blueberry Cornbread Muffin Recipe

A vintage recipe that combines the texture of cornbread with the moistness of blueberry muffins!

Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Keyword Blueberry, blueberry muffin, cornbread muffin, Vintage Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Calories 113 kcal

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

  1. Preheat oven to 425 degrees Fahrenheit.

  2. In medium to large mixing bowl, combine dry ingredients. Stir with wire whisk.

  3. Place wet ingredients in small bowl and beat with electric mixer.

  4. Add the wet ingredients to the dry ingredients in the larger bowl.

  5. Mix well.

  6. Add blueberries and stir lightly to mix into batter.

  7. Scoop batter into greased muffin tins.

  8. 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. 

 

[bctt tweet="Delicious at brunch, these blueberry cornbread muffins also make a great "grab and go" breakfast! " username="ApronFreeCook"]