VT
Quick! Grab a box of Jiffy corn muffin mix and make this Jiffy Blueberry Cornbread.
Bursting with blueberries and slightly sweet, Jiffy Blueberry Cornbread can be
Breakfast, Brunch or Dessert:
- Just in time for July 4 and summer fun!
- Make cornbread OR muffins in about an hour.
- Can be dairy free or vegetarian
Pin and Dig In!
More recipes like this:
- Red white and blueberry buckle
- Sour cream cornbread muffins
- Lemon blueberry cupcakes
- The very best blueberry muffins
- Meyer lemon blueberry cake (can be dairy free and vegan)
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Jiffy Blueberry Cornbread
- Prep Time: 25
- Cook Time: 20
- Total Time: 45 minutes
- Yield: 8 large or 16 small servings 1x
Blur the lines between breakfast, brunch and dessert. Homemade cornbread or muffins in about an hour. Can be dairy free or vegetarian.
Ingredients
- 1 box Jiffy Corn Muffin Mix (can be vegetarian)
- 2 Tablespoons sugar (optional)
- 1/8 teaspoon kosher salt
- 2/3 cup fresh blueberries
- 1 large egg + 1 egg yolk
- 1/3 cup buttermilk* (can be non dairy)
- juice and zest of 1 lemon
- 2 Tablespoons melted butter
*To make “buttermilk”- combine 1/3 cup milk of choice and 1 teaspoon lemon juice or vinegar. Stir and let sit five minutes before using.
Instructions
- Preheat oven to 400 F.
- For cornbread, line a metal or glass 8 x 8 pan with baking spray and parchment, if desired.
- For muffins, line 8 out of 12 muffin cups with liners.
- Combine corn muffin mix, sugar, salt and stir well to break up lumps.
- Remove 2 tablespoons dry mix, toss in with blueberries and set aside.
- In another bowl, stir together eggs, buttermilk, lemon and melted butter.
- Pour wet ingredients over dry. Use rubber spatula to combine in as few strokes as possible.
- Gently fold in blueberries. Let batter rest four minutes.
- Place cornbread pan or muffin tin in oven while batter rests.
- Gently stir batter once or twice. Pour into pan or divide among 8 muffin cups.
- Bake 15 – 20 minutes. Cornbread is ready when a toothpick inserted in the middle comes out clean.
- Let cool. Best eaten in the first two days or freeze for up to three months.
Can u double the recipe n put in cast iron pan. Also can I use frozen blueberries
Hi Tina- Sure you can double the recipe( although I don’t know the size of your cast iron pan). You will have to use your best cook’s judgement! You can use frozen blueberries with this warning- they get watery and may dilute the batter around them… but try it and report back! You could use dried fruit instead also like chopped apricots or cherries! Have fun and let me know! Thanks for visiting ?
Can you use regular milk versus buttermilk?
Hi Terry- Sure-substitute plain milk if you like, but it’s easy to make your own “quick buttermilk” by adding 1 tablespoon fresh lemon juice or plain white or apple cider vinegar to 1 cup milk. Let sit 5 minutes, then stir. That tangy flavor makes the cornbread moist, tender and tasty. Enjoy, keep asking questions and keep baking!
I made this in an iron skillet … delicious!
★★★★★
Susan- so glad you made the cornbread YOUR WAY! Thanks for your comment and for stopping by diginwithdana. Keep baking and cooking and enjoy.
This was the best cornbread I ever had, and made. Thank you. jp.
★★★★
JP- so glad you made and loved the cornbread! So yummy, right? Thanks for trying this diginwithdana favorite recipe and keep baking. Happy Holidays – Dana
I was skeptical at first because I’m not a big fan of lemon. But with the buttermilk it was spectacular! My only variation was a touch of vanilla and I used brown sugar. I served it warm with whipped butter and raw honey. Just wonderful!
★★★★★
Christi- So glad you enjoyed the recipe and tweaked ingredients to your liking. That’s what cooking and baking is all about! Thanks for your comment and keep baking!