Honey 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
Units
Scale
- 11/2 cups cake flour
- 1/2 cup cornmeal
- 11/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 11/2 cups fresh blueberries
- 1 cup whole milk Greek yogurt
- 1 large egg
- 3 tablespoons olive oil
- 1/4 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
Find it online: https://crave-worthy.com/honey-blueberry-corn-muffins/