Blueberry Whole Grain Corn Muffins
Packed with the wholesome goodness of whole grain cornmeal and whole wheat flour, these Blueberry Whole Grain Corn Muffins are a nutritious twist on a classic favorite. Each muffin boasts a tender, moist texture with bursts of juicy blueberries in every bite, while a hint of honey adds a natural sweetness. Perfectly balanced with buttermilk for richness and a touch of vanilla for aroma, these easy-to-make muffins are an excellent choice for breakfast, afternoon snacks, or even meal-prepped treats. Ready in under 35 minutes, they’re a health-conscious option that doesn’t skimp on flavor. Whether enjoyed fresh from the oven or saved for later, these muffins will become a family favorite in no time!
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Recipe Information
Ingredients
- 1 cup Whole grain cornmeal
- 1 cup Whole wheat flour
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Unsalted butter, melted
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 2 tablespoons Honey (optional, for added sweetness)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, egg, vanilla extract, and honey (if using) until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the blueberries, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 129.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 381 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
