Quick Blueberry Cornmeal Muffins
These quick blueberry cornmeal muffins bake up golden and tender in just 15 minutes making them a surprisingly fast homemade breakfast. Juicy blueberries burst through a lightly sweet cornmeal batter for a delightful morning treat.
Golden cornmeal muffins bursting with fresh blueberries baked and ready in 15 minutes.
Nutrition per serving
Ingredients
base
wet
mix-in
Instructions
Preheat and Prep the Pan
Preheat your oven to 425 degrees F and grease a 6 cup muffin tin well with cooking spray or line with paper liners. A high oven temperature is key to getting these muffins baked through quickly in just 10 minutes.
Mix the Batter
In a bowl whisk together the cornmeal muffin mix milk egg and melted butter until just combined. Gently fold in the blueberries being careful not to burst them or overmix the batter which would make the muffins tough.
Bake and Cool
Divide the batter evenly among the 6 muffin cups filling each about three quarters full. Bake for 10 to 12 minutes until a toothpick inserted in the center comes out clean and the tops are golden brown. Cool for 2 minutes before removing.
Substitutions
Common mistakes
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