Blueberry Cornbread Muffins Recipe & Video

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If you like Cornbread than these Blueberry Cornbread Muffins will definitely become a favorite. They have that delightful corn flavor and crunchy texture that only cornmeal can provide. Yet by adding fresh blueberries and lemon zest, this cornbread is not just a side dish to accompany stews, soups, and salads. They are nice for breakfast with yogurt, as a mid morning treat with your coffee, and don't forget to pack them in your children's lunch boxes for a healthy snack.

There are choices when it comes to the type and texture of cornmeal (a coarse flour) used in these Blueberry Cornbread Muffins. First, there is white cornmeal and yellow cornmeal. The difference is that white cornmeal is made from dried white corn that has been ground, and yellow cornmeal is made from dried yellow corn. Then there is the texture of the cornmeal, ranging from finely ground to coarsely ground (using a coarsely ground cornmeal will add more "grittiness" to the texture of the muffins). If the cornmeal is labeled 'stone ground' it means that some of the germ and hull are included in the cornmeal. Also, these muffins use a liquid fat instead of butter, which makes them moist and tender because oil prevents the development of gluten in the flour. Of course, if you would like to make these muffins savory, you could leave out the blueberries and lemon zest, and reduce the sugar. You could then a little ground spice (cumin, rosemary, etc.) and some chopped chilies, jalapeno peppers, some grated cheese or even fresh corn kernels.