I have such fond memories of my mom making blueberry muffins in the morning when we were kids. It was such a treat because a typical school-day breakfast was cereal or oatmeal. However, every once in a while, I would smell the sweetness of blueberry muffins wafting from the kitchen and I would get so excited.

I know I’ve said many times how much I absolutely love breakfast and brunch. This recipe continues to support that claim. I served these right out of the oven last spring during a backyard brunch, and they were a hit. My mom would always cut a little slit into the top of the muffin and put a bit of butter in the slit, then let the muffins sit a bit to cool down. Then when we would cut into them, the butter would have melted and it was the perfect bite.

These muffins are a little different from the typical boxed muffins my mom made in the morning, but they don’t take that much longer to prepare. I added corn flour, honey and lemon zest to the mix because I wanted a muffin with a bit more texture, and greater depth of flavor. The corn flour adds both; and cornbread is probably my favorite quick bread to make so I’m constantly trying to find a way to sneak corn flour into recipes.

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Blueberry Corn Morning Muffins

Preparation time: 30 minutes

Servings: 12 muffins

INGREDIENTS:
  • 4 ounces butter, melted
  • 2 cups flour
  • ½ cup corn flour
  • ¼ teaspoon salt
  • 2 tablespoons baking powder
  • ½ cup honey
  • ½ cup sugar
  • 1 cup buttermilk
  • 2 eggs, lightly whisked
  • ⅓ cup oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 ½ cups fresh blueberries
STEPS:
  • Preheat oven to 350 degrees, and line a muffin tin with cupcake liners.
  • Melt butter in a microwave safe dish, and set aside to cool.
  • In a large bowl, add flour, corn flour, salt and baking powder. Stir to combine and set aside.
  • In a medium bowl, add honey, sugar, buttermilk, eggs, oil, vanilla extract and lemon zest. Whisk to combine completely.
  • In a small bowl, add blueberries and 2 tablespoons of dry ingredients and toss the blueberries in the flour mixture.
  • Combine dry ingredients, wet ingredients and melted butter. Use a rubber spatula or wooden spoon to incorporate all ingredients, being careful not to overmix. 
  • Gently fold in the blueberry mixture.
  • Use a medium cookie scoop, about 2 tablespoons, to spoon the batter evenly into the prepared muffin tin.
  • Bake for 20 to 25 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
  • Serve warm with butter and additional honey if your heart desires.