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a blueberry muffin topped with a fresh blueberry with more muffins in the background
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4.91 from 10 votes

Blueberry Cornbread Muffins

A wonderful cornbread muffin with juicy blueberries. What's not to like?
Course Breakfast
Cuisine American
Keyword blueberries, cornbread, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 390
Author Erren Hart

Ingredients

  • 2 cups all-purpose flour
  • 2 cups fine cornmeal
  • ½ cup granulated sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 4 eggs beaten
  • 1 cup milk
  • 1 cup sour cream
  • 4 tablespoons butter melted
  • ¼ cup vegetable oil
  • 1 cup blueberries
US Customary - Metric

Instructions

  • Pre-heat oven to 425 f/ 220c
  • Prepare a muffin pan with 12 muffin liners.
  • Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
  • Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
  • Fold in blueberries.
  • Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
  • Bake for 12-15 minutes, or until golden brown.

Nutrition

Calories: 390 | Carbohydrates: 44g | Protein: 7g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 178mg | Potassium: 393mg | Fiber: 3g | Sugar: 8g | Vitamin A: 355IU | Vitamin C: 1.4mg | Calcium: 145mg | Iron: 2.3mg