A quick and delicious little bite perfect for adding to little lunchboxes. These muffins use cornmeal rather than regular flour, which gives them a great texture and flavor. Add in some dried blueberries and honey and you are ready to get snacking.
🧁 Blueberry Cornbread Muffins Recipe
I love these little cornbread muffins.
They are super easy to make, give you that cornbread fix in one little bite, and they freeze well, making them perfect for prepping ahead of time.
🧂 Ingredients You Need
You will need:
- unsalted butter: pull this out from the fridge before you start baking to ensure it is at room temperature
- cornmeal: you can use polenta if you are not in the USA and cannot find cornmeal
- plain all-purpose flour: I used plain white flour for this recipe, however, you could use wholemeal flour if preferred
- baking powder
- ground cinnamon
- baking soda
- salt
- coconut sugar: you can swap this out for regular white sugar if preferred
- eggs: be sure to grab these out of the fridge before you start baking, and allow them to come to room temperature
- honey: this recipe will be easier if you use a runny honey, especially if you have one in a squeeze bottle, rather than dealing with the mess of spoons
- milk: I used regular cow milk here, but use whatever milk you prefer
- creamed corn: this can be found in a can along with other canned vegetables
- blueberries: I used fresh blueberries for this recipe, but frozen (and thawed) or dried blueberries could be used instead.
📋 How To Make Mini Cornbread Muffins
These muffins are super easy to make, and for full instructions please scroll down to the recipe card below.
Essentially you want to mix all of the dry ingredients together in one bowl, and all of the wet ingredients together in another bowl. Add the wet to the dry, mix well to combine, fold in your blueberries, and set aside to rest for about 10 minutes.
once rested, use a tablespoon to put the batter into the prepared muffin tray, pop it into the oven and Bob's your uncle.
Allow the muffins to cool completely before eating.
💭 Important Teaching Tips
It is very important to let the baked muffins rest in the muffin tin for about 10 minutes before transferring them to a drying rack to cool completely.
This gives the cornmeal time to absorb the extra liquid from the other ingredients and prevents them from falling apart.
If you would like to freeze some muffins, be sure to allow them to cool completely before arranging them on a tray that will fit into the freezer. Pop them into the freezer, and once they are frozen solid transfer them to a ziploc bag and write the date on the outside.
They should last a good 3 months in the freezer if stored correctly.
If you aren't freezing the muffins, then keep them stored in an airtight container at room temperature for up to 3 days. If it is hot where you are then you may want to keep them in the fridge, but be sure to pull them out a while before eating them or they may seem a bit dry.
🍽 Serving Suggestions
Want to pack these into a whole lunchbox?
Why not pair your delicious little cornbread muffins with some fresh fruit, cucumber sticks, cubes of cheese, a dollop of hummus, and a wrap like this Easy Cheesy Chicken Salad Wrap?
Mini Blueberry Cornbread Muffins
Materials
- ½ cup unsalted butter melted and cooled to room temperature
- 1 cup cornmeal see notes
- 1 cup plain all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut sugar
- 2 eggs
- 2 tablespoons honey
- 1 cup milk of choice
- 1 can creamed corn
- 1 cup blueberries fresh or dried
Instructions
- Pre-heat the oven to 400F (200C)
- Melt the butter in a small saucepan and set aside.½ cup unsalted butter
- Combine the cornmeal, flour, baking powder, baking soda, salt, and coconut sugar in a large mixing bowl.1 cup cornmeal, 1 cup plain all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ cup coconut sugar, 1 teaspoon ground cinnamon
- In a separate bowl, gently beat the eggs. Add in the butter (which should now have cooled), the honey and the milk. Add to the dry ingredients and mix well.2 eggs, 2 tablespoons honey, 1 cup milk of choice
- Fold in the creamed corn and blueberries and let the whole thing rest at room temperature for about 10 mins.1 can creamed corn, 1 cup blueberries
- Using a tablespoon of the mixture at a time, add the mixture to a greased mini muffin pan, until it is about ¾ of the way full.
- Bake for 10 minutes until the top of the muffin is golden brown or a skewer comes out clean (if you are making regular sized muffins then bake for 20 minutes instead, or until a skewer comes out clean).
- Remove from the oven, and allow to cool for 10 minutes. Serve and enjoy.
Notes
Cornmeal can be replaced with polenta in Australia. Fresh or Frozen
Fresh or frozen blueberries can be used in place of the dried berries.
Nutrition
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