Healthy Blueberry Buttermilk Cornbread Muffins have a sweet surprise of fresh blueberries and corn kernels in every bite! Round out your meal with this savoury gluten-free cornbread. This is an easy recipe made with a gluten-free flour blend.
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Why you'll love this recipe
- With fresh blueberries in every bite, these gluten-free Blueberry Buttermilk Cornbread Muffins make a tasty accompaniment to a meal, or a snack to have with morning coffee!
- They're not sweet, but plump blueberries add a sweet surprise and keep these cornmeal muffins moist. Using stone ground cornmeal gives these muffins a satisfying slightly crunchy texture.
- These cornbread muffins with blueberries are also studded with fresh corn kernels and a hint of fresh thyme, too!
- Best of all, these are very quick to whip up and pop in the oven. Comfort food!
Ingredients Notes
Before we get to the full blueberry cornbread muffin recipe below, here are a few notes about some of the ingredients.
flour: I used Cup4Cup gluten-free flour blend in this recipe. If your blend does not contain xanthan gum, add ½ teaspoon to your flour mix.
blueberries: use fresh or frozen
corn kernels: either fresh or frozen will work in this recipe
cornmeal: use stone-ground or a coarse grind
fresh thyme: if you don't have fresh, substitute 1 teaspoon dried thyme
buttermilk: to make your own, add 1 tablespoon vinegar or lemon juice to 1 cup milk, any type, dairy or plant-based.
Step-by-step instructions
Begin by whisking the dry ingredients in a large bowl, and the wet ingredients in a smaller bowl.
Then add the wet ingredients to the dry ingredients and stir to combine.
Gently fold in the blueberries and corn kernels.
Fill 12 parchment paper-lined muffin tins (they will be quite full). Bake in a pre-heated oven for about 18 minutes or until a toothpick inserted comes out almost clean. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack and remove the paper liners.
That's it! These cornmeal muffins rise beautifully.
What if I don't have buttermilk on hand?
You can easily make your own substitute for buttermilk. Simple stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand for 5 minutes. And yes, you can use a plant-based milk like almond milk, soy milk, oat milk or others.
Serving Suggestions
Cornbread muffins are a traditional Thanksgiving side dish, but there's no need to wait! Enjoy them year-round with chili, soup, or stew.
I like them instead of toast with scrambled eggs in the morning. They're equally delicious on their own with a cup of coffee (and a pat of butter!)
Storage and Reheating Instructions
These muffins will last a few days in an airtight container, but they're best served warm. You can reheat them in the microwave or the oven just before serving.
More cornbread recipes
Gluten-free Cheesy Herb Cornbread
Harvest Time Skillet Cornbread
When you make these cornbread muffins with blueberries, please leave a comment and a rating below. I love hearing how my recipes turned out for you, or what adaptations you made. Thanks in advance!
📖 Recipe Card
Blueberry Buttermilk Gluten-Free Cornbread Muffins
Ingredients
- 1 cup cornmeal, stone ground or coarse ground
- ¾ cup gluten-free flour blend with xanthan gum* see notes
- 2 teaspoon coconut sugar, or any granuated sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon fresh thyme
- 2 large eggs
- 1 cup buttermilk * see notes
- ¼ cup olive oil, extra virgin
- 1 cup blueberries* fresh or frozen
- ¾ cup corn kernels fresh or frozen
Instructions
- Preheat oven to 375°F. and line 12 muffin cups with parchment paper liners or culinary paper liners.
- In a large bowl, whisk together cornmeal, gluten-free flour blend, sugar, salt, baking powder, baking soda and thyme. Set aside 2 tablespoons to toss blueberries and corn kernels later.
- In a medium bowl, beat eggs and whisk in buttermilk and oil.
- Add wet ingredients to dry ingredients and stir until just combined. Toss blueberries and corn kernels with remaining 2 tablespoons cornmeal mixture. Gently fold in corn kernels and blueberries.
- Fill muffin cups. Bake about 18 minutes until golden and a toothpick inserted comes out almost clean. Let cool for 5 minutes, then transfer to a cooling rack and remove the paper liners (as they tend to trap moisture).
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