Ingredients
Method
- Preheat your oven to 375°F and line a standard mini-muffin pan with liners or grease it lightly. I don't bother greasing if I use paper liners, but butter helps the muffins release cleanly.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined. This step matters more than most people think — lumpy dry ingredients mean unevenly baked muffins.
- In another bowl or measuring cup, beat the eggs lightly, then stir in the milk, melted butter, and vanilla. The mixture should be warm but not hot when you combine it with the dry ingredients.
- Pour the wet ingredients into the dry and mix gently until just combined — a few small lumps are fine. Overmixing will make these tough instead of tender. Fold in half your blueberries now so they're distributed throughout.
- Divide the batter evenly among the 36 mini-muffin cups, filling each about three-quarters full. Press the remaining blueberries into the tops of each muffin so they'll peek through as they bake and give a beautiful finish.
- Bake for 12-14 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should pull away slightly from the liners.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. If making the glaze, whisk together powdered sugar, milk, and vanilla until smooth, drizzle over cooled muffins, and let set for about 10 minutes before serving.
Nutrition
Notes
I finally figured out how to get cornbread that's actually moist on the inside without being gummy. The key I stumbled onto was letting the batter rest for five minutes after mixing — it gives the cornmeal time to absorb moisture before baking, and you won't believe the difference in texture.
I make these blueberry mini-muffins when I need something that feels special but doesn't ask much of me. They come together quickly, bake off without fuss, and are just sweet enough for breakfast or dessert. The cornmeal gives them a slight crunch on top while keeping the centers tender and crumbly.
One thing worth knowing: fold in half your blueberries before baking so they distribute evenly throughout, and save the rest to press into the tops right at the end of mixing. They'll burst beautifully as they bake without making the whole batch purple.