Healthy Blueberry Buttermilk Gluten-Free Cornbread Muffins with a sweet surprise of fresh blueberries and corn kernels in every bite! Round out your meal with this savoury gluten-free cornbread.
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. They’re 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!
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 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! They rise beautifully.
What if I don’t have buttermilk on hand?
You can easily make your own substitute. 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.
When should I serve these Gluten-Free Cornbread Muffins?
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!)
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.
Healthy Blueberry Buttermilk Gluten-Free Cornbread Muffins with a sweet surprise of fresh blueberries and corn kernels in every bite! Round out your meal with this savoury gluten-free cornbread.
- 1 cup cornmeal, stone ground or coarse ground
- 3/4 cup Cup for Cup gluten-free flour blend
- 2 tsp coconut sugar or any granualted sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp fresh thyme
- 2 large eggs
- 1 cup buttermilk * see notes
- 1/4 cup olive oil, extra virgin
- 1 cup blueberries* fresh or frozen
- 3/4 cup corn kernels fresh or frozen
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).
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. You can use any kind of milk, including plant-based milk (like almond milk.)
Remember to set aside 2 tablespoons of the cornmeal mixture to toss the blueberries and corn kernels before adding to the batter. This prevents them from sinking to the bottom.
Love cornbread? Try these recipes, too!
Gluten-free Cheesy Herb Cornbread
Harvest Time Skillet Cornbread
Kitchen Items I recommend to make these Gluten-Free Cornbread Muffins
Pyrex 1 cup Glass Measuring Cup
Pyrex 3 piece Glass Mixing Bowl Set
Wilton 12-cup Muffin Pan
Culinary Parchment Paper Baking Cups
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