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Cornbread Muffins Recipe

Cornbread Muffins recipe


These are yummy muffins made with cornmeal and sweet blueberries. They are like little cakes you can eat with your hands. They are good for breakfast or a snack.


1 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
1/2 cup sour cream
1 cup blueberries
1 tablespoon honey


Preheat the oven to 400 degrees F and prepare a 12-count muffin pan with nonstick spray or parchment liners.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a separate medium bowl, beat the eggs, buttermilk, melted butter, and sugar until well combined.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Gently fold in the sour cream and then the blueberries.
Divide the batter evenly among the muffin cups.
Drizzle a little honey on top of each muffin for added sweetness.
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes before removing them to cool completely on a wire rack.

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