Go Back

Blueberry Cornbread

Blueberry Cornbread Recipe

Course Side Dish
Cuisine American
Keyword Blueberry Cornbread
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 People


  • 1 cup Cornmeal
  • 3/4 cup All-Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 4 tsp Baking Powder
  • 1/4 cup Honey
  • 1/2-3/4 cup Pureed Blueberries
  • 1 tsp Salt
  • 2 Egg Whites
  • 1 cup Skim Milk
  • 1/4 cup Applesauce (or 1/4 cup Low Fat Mayonnaise


  1. Preheat oven to 400 degrees. 

  2. Combine dry ingredients and mix. 

  3. Combine wet ingredients and mix. 

  4. Slowly pour wet ingredients into dry. Fold in gently. Take care not to over-mix. 

  5. Bake in preheated oven for 20 minutes if using 8x8 pan, 
    15 minutes for muffins, or 12 minutes for mini-muffins. 

  6. Let cool and cut into 20 squares or remove from muffin tins. 

  7. ** If you want there to be a swirl in your cornbread pour blueberry puree in while almost done folding wet and dry ingredients. If you want to pour puree on top of the bread and use a butter knife to swirl through. if you are using a mini muffin pan pour a small dollop on top of each muffin and stir through with a toothpick.