I have been wanting to make cornbread for a long time. I think its because I watch food network all day and they have been showing a lot of grilling and barbeque lately. And of course barbecue is always accompanied with cornbread. So finally this week I decided to do it. I sat down at the computer and browsed the internet for a recipe that I liked. Nothing really caught my eye. I think its because I wanted to make cornbread but not the usual cornbread. I wanted to jazz it up. Make it extra special. Extra tasty.
Finally I found a recipe worth trying. And I am so glad I picked this one! I changed it up a little bit to work with what I had on hand and the flavors I like. And the outcome was fantastic! A cornmeal muffin flavored with honey and filled with blueberries. A cornbread-ish recipe turned up a notch!
The flavors in this cornmeal muffin blend very well and really shine. The base of the muffin is cornmeal and whole wheat flour. Then honey and sugar are added to bring the perfect sweetness. Finished with juicy and fresh blueberries bring the dish over-the-top. This muffin is moist and flavorful. Not too sweet and not too bland – just the perfect blend of flavors making a delicious muffin!
Another great thing about this muffin is that they are healthier for you than most muffins – With whole wheat flour instead of all purpose, and part honey instead of all granulated sugar, and nourishing blueberries added in. So you can indulge in a sweet treat and not feel guilty.
These muffins are great for breakfast, a mid-day snack, or a sweet treat after dinner. Enjoy these anytime during your day 🙂!
Blueberry Honey Cornmeal Muffins
For Printable Recipe, Click here!
Makes: 12 muffins
1/3 cup Olive Oil
1/3 cup Honey
½ cup Milk
1/3 cup Sugar
1 tsp. Pure Vanilla Extract
1 cup Whole Wheat Flour
1 cup Yellow Cornmeal
2 tsp. Baking Powder
1 ½ cups Fresh Blueberries (Frozen will work fine as well)
Turbinado sugar for sprinkling
Preheat the oven to 375 degrees F. Line one cupcake pan with cupcake liners. Set aside until needed.
In a large bowl (you can use a stand mixer if you like, but I found it easier to just use a normal bowl and spatula for this recipe) combine the olive oil, honey, milk, eggs, sugar, and vanilla. Add the flour, cornmeal, and baking powder, and stir until fully incorporated. Gently fold in the blueberries. If using fresh blueberries, you need to be very careful because you don’t want the blueberries to pop.
Scoop the batter evenly into the cupcake liners. Sprinkle a little bit of the turbinado sugar on top of each muffin. Bake for 20 to 25 minutes, until lightly golden brown, and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, and then remove the muffins from the pan and let cool until warm or room temperature on a cooling rack. Serve and enjoy 🙂!
Recipe from Eat Good 4 Life.