These blueberry cornbread muffins are made with healthy pantry staples like cornmeal, honey, nut milk and olive oil. They're just slightly sweet with the perfect crumb. Blueberries are a fun and nutritious twist - use fresh, frozen, or dried.
Heat oven to 375°F. Line a muffin tin with 12 liners and lightly grease liners with cooking spray.
Combine the flour, cornmeal, salt, baking powder, and lemon zest in a large mixing bowl and whisk until the ingredients are evenly distributed.
Combine the egg, milk, olive oil and honey in a second bowl, then whisk until smooth. Pour the wet ingredients into the dry ingredients and mix until just barely combined.
Add the blueberries and fold in using a rubber spatula.
Divide the batter equally between the muffin cups, filling each approximately ⅔ full.
Transfer to the oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you don't have lemon zest available, substitute ½ teaspoon lemon extract or 2 tablespoons lemon juice.
Both whole wheat flour and gluten free flour work well for these muffins. If using whole wheat, increase the honey to ⅓ cup.
To use frozen blueberries, defrost in a colander under cool running water; shake to remove as much moisture as possible, then pat dry with paper towels before adding to the batter.