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.
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
Instructions
- Preheat the oven to 370*F. Line a muffin tin with cupcake liners and set aside.
- 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.
- 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.
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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.
I love cornmeal muffins and I have some bluberry honey to try with your recipe.
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.
I used canola, and a bit less. I love olive oil, but I think neutral is better here. Four stars.
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!
I wonder if this would work with polenta or is it too coarsely ground?
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.
Blueberries must really make those muffins pop with flavor! They sure look good.