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.

 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!