Blueberry Whole-Grain Corn Muffins with Honey
Hearty breakfast muffins that balance sweet blueberries with nutty cornmeal and whole wheat flour. The honey adds natural sweetness while butter creates a tender crumb. Perfect for weekend brunch or weekday breakfast prep, these muffins offer more substance than typical bakery versions thanks to the whole grains. The generous amount of blueberries in every bite makes them feel indulgent while still being wholesome.
Ingredients
- ¾ cup unsalted butter
- ¼ cup sugar
- 1 teaspoon salt
- ¼ cup honey
- 2 large eggs
- 2 cups whole wheat flour
- 2 cups whole grain cornmeal
- 1 tablespoon baking powder
- 1 ¾ cups milk
- 2 cups blueberries
- sparkling sugar, for sprinkling(optional)
Instructions
- 1
Preheat oven and grease muffin tin wells or line with paper liners and spray insides
- 2
Cream together butter, sugar and salt until fluffy
- 3
Beat in honey and eggs one at a time, scraping bowl after each addition
- 4
Whisk together flour, cornmeal and baking powder in separate bowl
- 5
Add dry ingredients to butter mixture in thirds, alternating with milk, mixing until smooth
- 6
Gently fold in berries
- 7
Scoop batter by generous half cup into prepared pan wells
- 8
Sprinkle tops with sparkling sugar
- 9
Bake until tops are golden brown and cake tester inserted in center comes out clean
- 10
Cool in pan for 5 minutes before removing
Tips
Don't overmix the batter once you add the flour to keep muffins tender. Mix just until ingredients are combined.
Toss blueberries in a little flour before folding them in to prevent them from sinking to the bottom.
Fill muffin cups about 2/3 full for perfectly domed tops that don't overflow.
Good to Know
Store covered at room temperature for 3 days or refrigerate up to 1 week
Can be made 1 day ahead. Batter can be prepared and refrigerated overnight before baking
Serve warm or at room temperature, optionally with butter or jam
Common Mistakes
Don't overfill muffin cups to avoid overflow and uneven baking
Avoid overmixing batter to prevent tough, dense muffins
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
FAQ
Can I use frozen blueberries?
Yes, don't thaw them first. Toss frozen berries in flour before folding into batter to prevent bleeding and sinking.
What if I don't have cornmeal?
Substitute with additional flour, but you'll lose the distinctive corn texture and flavor that makes these muffins special.
How long do these keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze for up to 3 months.