Blueberry Basil Cornmeal Muffins are a delicious and healthy breakfast treat! Whole grain, sweetened with honey, loaded with blueberries and the perfect amount of fresh basil for a unique twist!
Summer is in full swing and so is my garden. I didn’t plant as much this year because everything was looking a little crowded last year. Not to mention I had so many tomatoes and zucchini I could hardly use them all before they would start going bad. One change I made to the garden this year was not to put any herbs in it. I decided to pot them instead and so far they’ve been doing great.
I planted two kinds of basil. The most common kind being sweet basil and also purple basil. I’ve been eyeing the purple variety the last couple years and finally tried it out this year. The flavor isn’t quiet as sweet, it’s incredibly aromatic and those purple leaves are gorgeous. Instead of doing the usual pesto, I decided to add some to these Blueberry Basil Cornmeal Muffins.
I love combining herbs with fruit and it’s particularly pleasing in baking. Combinations such as, berries and mint, lemon and rosemary, peaches and thyme and of course blueberries and basil just to name a few, are some of my favorites.
For a little something different, I decided to use cornmeal in the muffins. It adds a pleasing bit of crunch and texture to the muffins. For this recipe I used a course ground cornmeal, but if you want a muffins with less texture I would advise using a medium-grind cornmeal.
I tested these muffins a couple times. The first time I only used 1/4 cup of honey in them. I always like to start with less sweetener in my baking recipes and then if I think they need more go back and add a small amount at a time. While the 1/4 cup was fine for me, 5 tablespoons made them a little sweeter and more pleasing for a breakfast or brunch muffin. If you prefer a less sweet muffin or one that might go well with dinner then give the 1/4 cup a try.
If you’re looking for a blueberry muffin that’s different than the classic version and you’ve got a surplus of basil from your garden, then you have to give these Blueberry Basil Cornmeal Muffins a try!
- 1 cup whole wheat pastry flour
- 1/2 cup course grind cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon orange zest
- 2 heaping tablespoons finely chopped fresh basil
- 1/3 cup plain non-fat Greek yogurt
- 6 tablespoons unsweetened almond milk or milk of choice
- 5 tablespoons honey
- 1 egg
- 1 tablespoon olive oil
- 1/4 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Preheat oven to 400° F. and line a standard muffin pan with liners or spray the insides of the cups with cooking spray. Set aside.
- In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, orange zest and basil.
- In a smaller bowl whisk together the yogurt, milk, honey, egg, oil and vanilla.
- In a small bowl toss the blueberries together with a teaspoon of flour. This will help prevent them from sinking to the bottom of the muffins.
- Pour the wet ingredients in with the dry and stir together with a rubber spatula until nearly combined.
- Add in the blueberries and fold together just until you can no longer see any streaks of flour.
- Evenly distribute the batter into the prepared muffin pan and place it on the middle rack of the oven.
- Bake for 12-16 minutes or until a toothpick inserted into the center of the muffin comes out clean. If the muffins are getting too dark on top, cover them loosely with a piece of foil.
- Cool the muffins on a wire rack for several minutes before serving.
- If you want a muffin that isn't very sweet, reduce the honey from 5 tablespoons to 4.
Amount Per Serving: Calories: 145 Total Fat: 3g Saturated Fat: 0g Cholesterol: 18mg Sodium: 164mg Fiber: 2g Sugar: 11g Protein: 4g