It’s Secret Recipe Club time again! This month, I was paired up with Krissy from Krissy’s Creations. She has a beautiful blog full of tempting treats (Funfetti Waffles? Yes, please!)

Unfortunately, I wasn’t in the mood for sweets, so I searched for a savory recipe to make an settled on these blueberry-honey cornmeal muffins. We had some beautiful weather last week (with highs near the 80s!) and I made these muffins the cornerstone of a summertime-inspired meal of we ate them with barbecue chicken, grilled asparagus, and potato salad.  I really loved the contrast of the slightly sweet muffins with the smokey, barbecue flavors.

I was really surprised by how easy they were to make! It only took about 5 minutes to mix up the batter and then 20 minutes in the oven. They also didn’t call for any fancy ingredients – with the exception of the blueberries, I already had everything that I needed to make them.

The muffins had a coarse, gritty texture (more like cornbread than a more delicate corn muffin). They were dry, but the blueberries added pockets of moisture. They’re fabulous drizzled with more honey or spread with butter.

Blueberry Honey Cornmeal Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ⅓ cup Olive Oil
  • ⅓ cup + 2 Tablespoons Honey, divided
  • ½ cup Skim Milk
  • 2 Eggs
  • ⅓ cup Sugar
  • 1 cup Whole Wheat Flour
  • 1 cup Yellow Cornmeal
  • 2 teaspoons Baking Powder
  • 1-1/2 cups Blueberries
Preparation
  1. Preheat the oven to 370*F. Line a muffin tin with cupcake liners and set aside.
  2. Combine the olive oil, ⅓ cup honey, milk, eggs, and sugar in a mixing bowl. Add the flour, cornmeal, and baking powder, and stir until fully incorporated. Gently fold in the blueberries.
  3. Divide the batter between the muffin cups and bake for 15 minutes. Drizzle the tops of the muffins with the remaining honey and bake an additional 10-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.