Honey Blueberry Corn Muffins
Fluffy honey blueberry corn muffins made with cake flour, Greek yogurt and olive oil.
Sweetened only with honey, they bake up tender, golden and loaded with juicy
blueberries.
These honey blueberry corn muffins are soft, fluffy and sweetened with nothing but
honey! Cake flour keeps the crumb light, whole milk Greek yogurt keeps it moist, and olive oil adds a fruity richness that pairs so well with the lemon zest and blueberries.
Cornmeal can make muffins gritty and dense. Swapping the all-purpose flour for cake
flour fixes that, because cake flour has less protein and builds less gluten. The outcome
is a corn muffins but taste like a tender blueberry muffin, yum!
Ingredients You'll Need:
How to Make Blueberry Corn Muffins
- In a large bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Whisking spreads the baking powder and baking soda evenly, so every muffin rises the same way.
- Now add the blueberries and gently stir until each one has a light coating of flour. That coating helps keep the blueberries from sinking to the bottom of the muffins.
- In a medium bowl, add the whole milk Greek yogurt, egg, lemon zest, olive oil, and then the honey.
Here is a quick trick: Measure the olive oil first, then use the same spoon or cup for the honey. The oil coats the spoon, so the honey slides right out instead of sticking.
- Pour the Greek yogurt mixture into the bowl with the cake flour mixture and blueberries. Use a spatula to fold, scraping the bottom of the bowl and turning the batter over, just until you no longer see dry streaks of cake flour or cornmeal.
- A few small lumps are fine. Overmixing builds gluten and makes tough muffins, even with cake flour. The batter will be thick and scoopable, and that is exactly what you want.
- Let the batter rest on the countertop for 20 minutes. Meanwhile preheat the oven to 400°F.
- Divide the batter evenly among the 12 paper-lined muffin cups. A cookie scoop makes this quick and neat, but two spoons work too. Because the batter is thick, nudge it into place with the back of a spoon and tuck any blueberries that are sitting on top back into the batter so they do not scorch.
- Bake the muffins at 400 degrees for 15 to 20 minutes. Start checking at 15 minutes, because honey browns faster than sugar. They are done when the tops are golden and spring back when you press them lightly in the center.
- Let the muffins cool in the pan on a wire rack for 5 minutes. This gives them time to set, so they do not fallapart when you lift them out.
- Then move the muffins from the pan to the rack and let them cool about 15 minutes more.
Serve Warm with Honey Butter
Break one open while it is still warm and add a pat of butter. For an even better bite, stir a spoonful of honey into softened butter, spread it on, and finish with a pinch of flaky salt.
How to Store
Store the cooled muffins in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
To freeze them, place them in a zip-top bag for up to 3 months, then warm them in a
350-degree oven for 10 minutes.
Similar Recipes
PrintHoney Blueberry Corn Muffins
Fluffy honey blueberry corn muffins made with cake flour, Greek yogurt, and olive oil. Naturally sweetened with no refined sugar. Ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baked
Ingredients
- 11/2 cups cake flour
- ½ cup cornmeal
- 11/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 11/2 cups fresh blueberries
- 1 cup whole milk Greek yogurt
- 1 large egg
- 3 tablespoons olive oil
- ¼ cup plus 2 tablespoons honey
- 1 tablespoon grated lemon zest
Instructions
- In a large bowl, whisk together the cake flour, cornmeal, baking powder, baking soda
and salt. - Add the blueberries and gently stir until they are coated in the flour mixture.
- In a medium bowl, whisk together the whole milk Greek yogurt, egg, olive oil, honey,
and lemon zest until smooth. - Pour the Greek yogurt mixture into the cake flour mixture. Fold with a spatula just
until no dry streaks of cake flour or cornmeal remain. The batter will be thick. Set aside for 20 minutes. - While the batter rests, preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 15 to 17 minutes, until the muffins spring back when lightly pressed.
- Cool the muffins in the pan on a wire rack for 5 minutes. Remove them from the pan
and cool on the rack for about 15 minutes more. Serve warm.
Notes
Adapted from the Blueberry-Corn Muffins recipe in Best Ever Desserts by WeightWatchers