• Home
  • About
  • Recipes
    • Dairy Free
    • Gluten Free
    • One Pan
    • Paleo
    • Vegetarian
    • Whole 30
    • Weeknight Dinner Recipes
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
You are here: Home / Healthy Breakfast Recipes / Blueberry Honey Cornmeal Muffins

Blueberry Honey Cornmeal Muffins

By Lauren Keating On 03/26 18 Comments

Pin
Share
Tweet
Share
86Shares
Vegetarian

Blueberry Honey Cornmeal Muffins 1

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.

Blueberry Honey Cornmeal Muffins 2

Blueberry Honey Cornmeal Muffins 3

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 4

 

Blueberry Honey Cornmeal Muffins

Blueberry Honey Cornmeal Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1/3 cup Olive Oil
  • 1/3 cup + 2 Tablespoons Honey, divided
  • 1/2 cup Skim Milk
  • 2 Eggs
  • 1/3 cup Sugar
  • 1 cup Whole Wheat Flour
  • 1 cup Yellow Cornmeal
  • 2 teaspoons Baking Powder
  • 1-1/2 cups Blueberries

Instructions

  1. Preheat the oven to 370*F. Line a muffin tin with cupcake liners and set aside.
  2. Combine the olive oil, 1/3 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lauren Keating
Blueberry Honey Cornmeal Muffins 5


‘); // ]]>

Pin
Share
Tweet
Share
86Shares

Tagged with: Breads// Fruit// Vegetarian or Vegan18 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

« Stovetop Mac & Cheese with Stewed Tomato
Olive and Goat Cheese Croustades & My Photography Process »

Comments

  1. Ed says

    01/24 at 4:23 pm

    Another simple treat with blueberries is to make biscuits or biscones as I call them. Use Bisquick or sel-rising flour, skim milk, a bit of sugar or honey, I usually skip the egg. 425-450 until brown and crispy. Heat in toaster oven to keep crispy and spread honey or butter inside. If you make small ones the should be about 100 calories.

    Reply
  2. Jeff says

    05/27 at 10:38 pm

    I love cornmeal muffins and I have some bluberry honey to try with your recipe.

    Reply
  3. Kelley says

    04/02 at 11:03 pm

    I have some stone ground cornmeal in the freezer I could use for these. How’d you like making them with olive oil?We just launched the all new seasonalpoluck.com and I’d love if you would check it out! April is peas month, so if you have any great pea recipes, join the fun and link up! We’d love to have you.

    Reply
    • Ed says

      01/24 at 4:18 pm

      I used canola, and a bit less. I love olive oil, but I think neutral is better here. Four stars.

      Reply
  4. nicole @ I am a Honey Bee says

    03/30 at 11:27 am

    these sounds great. I would love some lemon in there too because it would remind me of a cake I have made before. at least muffins would be a bit more healthy!

    Reply
  5. Tamar says

    03/28 at 2:32 am

    I wonder if this would work with polenta or is it too coarsely ground?

    Reply
  6. Tracy says

    03/27 at 10:54 pm

    Oh how I wish I had seen thesea week ago. I have a cooking thing where I need to make a blueberry muffin and I would definitely have chosen this one over the one I made.

    Reply
  7. Kristen says

    03/27 at 5:34 pm

    Blueberries must really make those muffins pop with flavor! They sure look good.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

healthy delicious logo - art deco artichoke with real food recipes underneath

Meet Lauren

hd_photo
Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

Recipe Key

    Gluten FreeDairy-FreeLow CarbVeganVegetarianWhole30PaleoOne Pan

My Cookbooks

healthy eatong one-pt cookbook

Web Stories

Copyright © 2021 · Healthy-Delicious · Privacy Policy · Site Design by Wooden Spoons

20
66