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Blueberry Cornbread Muffins Recipe & Video

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If you like Cornbread than these Blueberry Cornbread Muffins will definitely become a favorite. They have that delightful corn flavor and crunchy texture that only cornmeal can provide. Yet by adding fresh blueberries and lemon zest, this cornbread is not just a side dish to accompany stews, soups, and salads. They are nice for breakfast with yogurt, as a mid morning treat with your coffee, and don't forget to pack them in your children's lunch boxes for a healthy snack.


There are choices when it comes to the type and texture of cornmeal (a coarse flour) used in these Blueberry Cornbread Muffins. First, there is white cornmeal and yellow cornmeal. The difference is that white cornmeal is made from dried white corn that has been ground, and yellow cornmeal is made from dried yellow corn. Then there is the texture of the cornmeal, ranging from finely ground to coarsely ground (using a coarsely ground cornmeal will add more "grittiness" to the texture of the muffins). If the cornmeal is labeled 'stone ground' it means that some of the germ and hull are included in the cornmeal. Also, these muffins use a liquid fat instead of butter, which makes them moist and tender because oil prevents the development of gluten in the flour. Of course, if you would like to make these muffins savory, you could leave out the blueberries and lemon zest, and reduce the sugar. You could then a little ground spice (cumin, rosemary, etc.) and some chopped chilies, jalapeno peppers, some grated cheese or even fresh corn kernels.


Blueberry Cornbread Muffins: Preheat oven to 400 degrees F (200 degrees C). Place oven rack in center of oven. Butter, or spray with a non stick cooking spray, 12 muffin cups. Can also line the muffin cups with paper liners.

In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. Gently stir in the berries.

In another bowl whisk together the egg, milk, and oil.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  Do not over mix the batter or tough muffins will result. 

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. Bake until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 regular sized muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

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Blueberry Cornbread Muffins:

1 cup (130 grams) all-purpose flour

1 cup (120 grams) cornmeal (white or yellow)

1/2 cup (100 grams) granulated white sugar

3 teaspoons baking powder

1/4 teaspoon salt

Zest (outer yellow skin) of one lemon (optional)

1 cup (240 ml) fresh or frozen blueberries (if using frozen, do not defrost)

1 large egg

1 cup (240 ml) milk

1/4 cup (60 ml) safflower, corn, vegetable or canola oil




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