Description
Blueberry cornbread muffin tops are a delightful treat that combines the classic cornbread flavor with juicy blueberries, making them perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if fresh are unavailable)
- Extra sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin top pan with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well combined.
- In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin top cavity about 3/4 full with the batter. Smooth the tops slightly if needed.
- Lightly sprinkle sugar over the tops of the batter in each cavity for a sweet, sparkling finish.
- Place the muffin top pan in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tops from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy the blueberry cornbread muffin tops warm or at room temperature.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If lactose intolerant, substitute buttermilk with almond milk mixed with a tablespoon of vinegar.
- For lower sugar, consider using honey or maple syrup instead of granulated sugar.
- Mix in a teaspoon of lemon zest for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry, cornbread, muffin tops, baking, breakfast