Blueberry Cornbread Muffins
These blueberry cornbread muffins bake up golden with a soft, tender crumb. Almond flour, honey and a little lemon zest bring bright flavor without losing that classic cornmeal bite.
Servings: 15 muffins
Equipment
- Muffin Pan 15-Cup or Pair of Muffin Pans
Ingredients
- 1 ½ Cups cornmeal flour 245g
- ¾ Cup + 1 Tablespoon almond flour 72g + 1 Tablespoon
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 3 eggs at room temperature
- 8 Ounces buttermilk at room temperature
- ½ Cup raw honey 168g, unfiltered
- ¼ Cup canola oil or vegetable oil, 2 Ounces
- ½ Teaspoon lemon zest
- 1 ½ Cups blueberries fresh
- non-stick spray
Instructions
- Preheat oven to 350°F.
- Coat a muffin pan with non-stick spray or use paper liners.
- In a large mixing bowl, whisk together the dry ingredients: cornmeal flour, almond flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, honey, lemon zest and oil.
- Gradually add the dry ingredients to the wet mixture and whisk together until well incorporated.
- Rinse and drain the blueberries, but don’t let them completely dry.
- Transfer 1 Cup of berries to a small bowl and mix with 1 Tablespoon of almond flour until evenly coated.
- Fold the floured blueberries into the batter.
- Let the batter rest for 10 minutes.
- Fill the muffin cups using a ⅓ measuring cup, leaving ¼ inch of space at the top.
- Using the remaining blueberries, drop a few on the tops of each. Don’t push them down into the batter.
- Place pan(s) in the preheated oven, on the middle rack.
- Bake for 17 to 20 minutes, until a toothpick comes out clean.
- Let cool in the pan(s) for 10 minutes, then move to a cooling rack.
Notes
Light hand with the batter: Stir only until combined to avoid a tough crumb.
Coat the berries: A dusting of almond flour helps prevent sinking and streaking.
Rest the batter: A brief rest hydrates cornmeal for a softer texture.
Fill evenly: Use a ⅓ cup measure for consistent muffin size.
Use fresh zest: Grate zest finely so it perfumes the crumb without bitter bits.
Coat the berries: A dusting of almond flour helps prevent sinking and streaking.
Rest the batter: A brief rest hydrates cornmeal for a softer texture.
Fill evenly: Use a ⅓ cup measure for consistent muffin size.
Use fresh zest: Grate zest finely so it perfumes the crumb without bitter bits.
Nutrition
Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 264mg | Potassium: 50mg | Fiber: 2g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
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