Blueberry Basil Cornmeal Muffins

Preparation 15:00 Cook Time 14:00 Serves 9     adjust servings


  • 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


  1. Preheat oven to 400 degrees and line a standard muffin pan with liners or spray the insides of the cups with cooking spray. Set aside.
  2. In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, orange zest and basil.
  3. In a smaller bowl whisk together the yogurt, milk, honey, egg, oil and vanilla.
  4. 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.
  5. Pour the wet ingredients in with the dry and stir together with a rubber spatula until nearly combined.
  6. Add in the blueberries and fold together just until you can no longer see any streaks of flour.
  7. Evenly distribute the batter into the prepared muffin pan and place it on the middle rack of the oven.
  8. 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.
  9. Cool the muffins on a wire rack for several minutes before serving.


Recipe Notes

  • If you want a muffin that isn't very sweet, reduce the honey from 5 tablespoons to 4.
© 2017 Recipe Runner. All rights reserved.