What belongs in a cornbread muffin alongside blueberries? Jalapenos and bacon. One cup of cornmeal, one cup of flour, sugar, baking powder, salt, milk, melted butter, and one egg mixed together. Half a cup of Bonne Maman Wild Blueberry Preserves, chopped jalapenos, crumbled cooked bacon, and fresh blueberries folded in. Baked at 400 degrees F (200 degrees C) for 15 to 20 minutes. These don’t last long here.
The preserves melt into the batter and create pockets of concentrated blueberry flavour. The fresh berries stay whole and burst when you bite into them. The jalapenos bring a slow heat that builds after the sweetness, and the bacon is salty and smoky throughout. These are muffins with four things happening at once.
Tips for Making Blueberry Jalapeno Cornbread Muffins
Fold the mix-ins gently
Add the preserves, jalapenos, bacon, and fresh blueberries after the wet and dry ingredients are combined. Fold with a spatula, not a mixer. 
Over-mixing breaks the blueberries and turns the batter purple. Gentle folds distribute everything without crushing the fruit.
Bake until a toothpick comes out clean
Fifteen to twenty minutes at 400 degrees F. The tops should be golden and a toothpick inserted in the centre should come out clean.
Under-baked muffins collapse in the middle. Over-baked muffins are dry. Check at fifteen minutes and add time if needed.
Blueberry Jalapeño Cornbread Muffins
- Total Time: 30 minutes
- Yield: Makes 12 muffins 1x
Description
These blueberry jalapeño cornbread muffins with bacon offer a delightful combination of sweet, spicy, and savory flavors, perfect for a brunch treat.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 cup Bonne Maman Wild Blueberry Preserves
- 1/4 cup chopped jalapeños
- 1/2 cup cooked and crumbled bacon
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the Bonne Maman Wild Blueberry Preserves, jalapeños, bacon, and fresh blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Frequently Asked Questions
How spicy are these?
A quarter cup of chopped jalapenos in twelve muffins is mild. For more heat, leave the seeds in or increase to a third of a cup. The blueberry preserves temper the spice.
Can I use fresh blueberries only?
You can replace the preserves with more fresh blueberries, but you lose the concentrated pockets of flavour the preserves create. The two forms of blueberry work differently in the batter.
Can I make these without bacon?
Yes. The muffins still work without bacon. The blueberry-jalapeno combination is strong enough on its own. The bacon adds a smoky-salty layer that is good but not required.
Cutting the jalapeno fine and seeding half of it for my kids kept the heat looooooow enough that they finished theirs without complaint. The preserves pooling into little jammy pockets was so good. Thanks for the gentle-fold reminder, my batter stayed golden instead of going purple.
Cornbread muffins with serious range here.
My wife declared cornbread season over for the year and then I made these on a whim Wednesday and she walked it back inside of one muffin!!!!
I folded the mix-ins in by hand like you said and the fresh berries held whole, perfect little bursts against the bacon.