Blueberry Cornbread Muffins
Moist, rich and heavenly cornbread muffins bursting with juicy blueberries. Perfect as breakfast, snack or even a side dish!
My name is Chung-Ah and I am a Dexter addict.
It’s bad guys. Just a couple of weeks ago I was starting season one and now I’m somehow managing to watch half a season a night. And it’s not like I don’t have anything to do. I have a full-time job, I have to manage this blog, I have to do various home errands like cleaning and doing laundry among a ton of other stuff. It seriously amazes me as to how I can just sit through 5-6 episodes and get the rest of my work done.
Btw, watching this amount of Dexter before going to bed is definitely not recommended. I had a dream that I was a cop, part of a homicide investigation.
Yeah, I told you it was bad.
Anyway, let’s talk about these cornbread muffins because I really need to go back to watching Dexter. They’re incredibly moist and light, and these babies have just the right amount of honey in them for a hint of sweetness and the plump blueberries burst in your mouth with every bite. They serve as the perfect complement for chili, or even as an appetizer, a side dish, a quick breakfast or a midnight snack. I think I might even munch on these as I watch Dexter until the wee hours of the night!
So here’s how you make this:
As always, we’ll start with the dry ingredients: flour, cornmeal sugar, baking powder and salt.
Next, we’ll whisk together the wet ingredients: milk, butter, applesauce, honey and eggs.
Then we’ll combine the wet to dry, stirring with a rubber spatula.
And here we’ll toss in some fresh or frozen blueberries, whatever you have on hand.
Go ahead and divide the batter up into a muffin try and pop them into a 400 degree F oven for about 13-15 minutes.
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Blueberry Cornbread Muffins (adapted from The Neelys):
Yields 12 muffins
INGREDIENTS:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
- 2 large eggs
- 1 cup blueberries
DIRECTIONS:
Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, cornmeal sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together milk, butter, applesauce, honey and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
Made these today with local honey and homemade applesauce, delicious! Thanks for the recipe!
Can I use sugar instead of the honey? I am out. Thank you.
Eating one of these muffins right now… warm out of the oven… heaven! That bit of bite from the cornmeal and the sweetness of the blueberries… yummmmmm!
These are super simple, soft and delicious! I substituted canola oil in place of the butter and they came out great. I must have smaller muffin tins that you though–I ended up with 18 muffins, but I’m not complaining!
love this recipe! We were out of eggs so I used a flax egg replacer and used coconut milk as my family doesn’t tolerate milk well. They came out great!
I loved this rescipe-since I have been trying to cut out processed sugar and I love corn muffins I changed the sugar to coconut palm sugar and also instead of flour i ground oats into flour and added also unsweetened coconut one other thing instead of butter I used coconut oil-they were delicious!!
Great Joanne! That sounds delicious.