Blue Corn Blueberry Muffins

Happy Monday everyone!  I’m so thankfully that having today off from work allowed me time yesterday to whip up some delicious and colorful muffins!  The other week I made an inspired impulse buy of frozen wild blueberries at first I thought I’d just throw them in a smoothie – but how predictable right? Then it hit me – blue corn and a recipe took shape.

Blue corn berry I find muffins to be perfect pre-gym snacks at that 5am hour, especially when I don’t have time for anything substantial until I’m checking my email at work three hours later (then it’s a smoothie to the rescue).  With these muffins, I took a more classic blue corn muffin and subbed some fat for yogurt and almond milk and added some honey for sweetness.


Blue Corn Blueberry Muffins

Makes ~24 muffins

2 1/4 c. blue corn meal

2 1/4 c. all purpose flour (subtract 1/4 if not at high altitude)

1/3 c. white sugar

2 T baking powder

1 tsp. salt

1/2 c. honey

2/3 c. plain yogurt

1/2 c. almond milk

2 eggs

1/2 c. oil

1 1/2 – 2 c. frozen wild blueberries (keep frozen)

Preheat over to 350F and line muffin tins with papers.

Mix all of the dry ingredients in a large bowl, set aside.  Whisk all of the wet ingredients except blueberries in a medium bowl. Pour the wet ingredients into the dry and mix just combined – do not over mix. Spoon batter into muffin tins about 2/3 -3/4 full.  Bake for 15-20 minutes or until tooth pick inserted into the center comes out clean.

Allow muffins to cool slightly before eating… but then be sure to top with butter and/or golden delicious honey.


Dig in and enjoy!


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