Gluten-Free Jumbo Blueberry Cornbread Muffins

Name: Blueberry Cornbread Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Jumbo Muffins
Ingredients: 1 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1 c. cornmeal; 1/2 c. sugar; 1/2 c. brown sugar, packed; 2 tsp. baking powder; 1/2 tsp. salt; 1/4 c. unsalted butter, melted; 1/4 c. canola oil; 2 Tbsp. unsweetened applesauce; 1 tsp. vanilla; 1 tsp. lemon extract; 2 large eggs, room temperature; 1/2 c. sour cream, room temperature; 2 Tbsp. milk, room temperature; 1 Tbsp. lemon zest; 1 1/4 c. fresh or frozen blueberries tossed in 2 tsp. flour

Breakfasts

Dec 14

Written By Kali Terry

These Gluten-Free Jumbo Blueberry Cornbread Muffins offer all the traditional appeal of cornbread, but with a twist: the blueberries bring a fresh, fruity pop that perfectly complements the subtle corn flavor. Best of all, this recipe is completely gluten-free, so you can enjoy these muffins without worry, whether you're living with celiac disease or following a gluten-free lifestyle!

Jump to Recipe

Cornbread has long been a beloved staple in many households, especially when paired with a warm bowl of chili or served alongside a Sunday roast. Its signature combination of sweetness and savory corn flavor makes it comforting and satisfying. But what if you could take traditional cornbread to the next level by adding a burst of fresh, juicy blueberries and transforming it into a muffin form? Enter the Gluten-Free Jumbo Blueberry Cornbread Muffins—a hearty, moist, and slightly sweet muffin that’s perfect for breakfast, a snack, or even as a side dish at dinner.

If you’re wondering what makes this recipe different from your average blueberry muffin, it’s the addition of cornmeal. Cornmeal adds a bit of texture and flavor that is unmistakable, while the blueberries provide a burst of sweetness in every bite. These muffins are:

Light yet hearty: The cornmeal gives them a satisfying, almost rustic texture, while the fluffy muffin batter makes them light and airy.
Sweet and savory: The slightly savory flavor of the cornbread pairs perfectly with the natural sweetness of the blueberries, creating a unique and well-balanced muffin.
Moist: Thanks to the combination of eggs, butter, and sour cream, these muffins are rich and moist without being heavy or greasy.

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- Don’t Overmix: Gluten-free muffin batter should be mixed gently to avoid dense, heavy muffins. Stir the ingredients until just combined.

- Cornmeal gives a wonderful texture to the muffins, but if you prefer a finer crumb, you can use fine cornmeal or grind your cornmeal slightly to make it smoother.

These Gluten-Free Jumbo Blueberry Cornbread Muffins are a delicious hybrid of two beloved baked goods—cornbread and blueberry muffins—creating a unique, flavor-packed treat that everyone can enjoy. The combination of sweet blueberries with savory cornbread provides the perfect balance of flavors and textures. Whether you’re serving them at brunch, enjoying them as an afternoon snack, or offering them as a side dish, these muffins are sure to become a new favorite in your gluten-free recipe collection.

With a soft, moist crumb and the burst of juicy blueberries in every bite, these muffins prove that gluten-free baking can be just as delicious and satisfying as traditional recipes. Enjoy!