Cornbread Blueberry Muffins


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Cornbread Blueberry Muffins
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Votes: 2
Rating: 5
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Rate this recipe!
It's corny but true, when cornbread and blueberries get together, they make for a super moist and delicious muffin, loaded with toasty corn flavor and studded with sweet fruity berries.
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
30 Minutes
Cornbread Blueberry Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
It's corny but true, when cornbread and blueberries get together, they make for a super moist and delicious muffin, loaded with toasty corn flavor and studded with sweet fruity berries.
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Muffins 15 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat the oven to 350 °F. Lightly coat a 12-cup muffin tin with cooking spray.
  2. In a large bowl whisk together flour, cornmeal, sugar substitute, baking powder, baking soda, and salt.
  3. In another mixing bowl beat the butter with an electric mixer on high speed for 3 minutes or until light and fluffy. Add egg and beat another minute. Beat in buttermilk and vanilla until well combined.
  4. Add flour mixture to wet mixture in two batches, beating on medium speed just until combined. Do not over beat. Stir in blueberries.
  5. Scoop batter into prepared muffin tin and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. Cool for 5 minutes, loosen edges, and turn out onto a wire rack to cool completely.
Recipe Notes

*Gluten-Free Flour Blend

Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.

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