paper4
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Yield: 12 cupcakes | Servings: 1 cupcake

Blueberry Cornmeal Cupcakes

This recipe is a sweet variation of our classic cornbread muffins. These Blueberry Cornmeal Cupcakes have a subtle sweetness, and lovely citrus flavor.

Ingredients

Cupcakes 

  • 1 ¼ cups all-purpose flour 
  • ½ cup Professor Torbert’s Orange Corn Flour 
  • ½ cup Professor Torbert’s Orange Corn Meal 
  • ½ cup sugar 
  • 1 tsp salt 
  • 1 tbsp baking powder 
  • ⅓ cup vegetable oil or melted butter 
  • 2 eggs 
  • 1 ¼ cup milk 
  • ½ tsp vanilla extract 
  • 1 cup fresh blueberries 

 Frosting 

  • Zest of 1 lemon 
  • Juice of 1 lemon 
  • 8 tbsp unsalted butter, room temperature 
  • 8 oz  cream cheese, room temperature 
  • 2-3 cups powdered sugar 

blueberry corn muffins 2

Method of Preparation

Cupcakes 

  1. Preheat oven to 350F. Prepare a muffin pan with paper liners. 
  2. Mix all of the ingredients except blueberries in a bowl until smooth. Add the blueberries and mix until evenly combined. 
  3. Fill each muffin tin with a ¼ cup measure (just above half-way) and bake for 18-22 minutes. 

 Lemon Cream Cheese Frosting 

  1. Cream the butter and cream cheese together.  
  2. Slowly add 2 cups of powdered sugar and combine. Add the lemon zest and lemon juice, and continue mixing until well combined.  
  3. If your frosting isn’t thick enough, add more powdered sugar until you reach the desired consistency.