Cornbread Blueberry Muffins

This muffin is more savoury than sweet. It is very high in fiber and low in fat. You may find it a bit dry, but a little bit of butter can remedy that.

Ingredients (makes 12 muffins)

  • 2 tablespoons sesame seeds
  • 1 + 1/2 cups flour
  • 1 + 1/2 cups cornmeal
  • 3/4 teaspoon sea salt
  • 1 + 1/2 teaspoons baking soda
  • 4 tablespoons honey
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 1 cup milk and 1 3/4 tablespoons cream of tartar
  • OR 1 cup buttermilk
  • 1 cup frozen blueberries

Instructions for Cornbread Blueberry Muffins

Preheat oven to 375 degrees F. Grease muffin pans and coat the insides with sesame seeds.

If using buttermilk, skip this step. If using regular milk, stir cream of tartar powder into milk.

Combine flour, cornmeal, salt and baking soda in a medium bowl.

Whisk honey and vegetable oil in a small bowl. Whisk in eggs. Whisk in milk.

Pour liquids into solids and stir gently until just combined.

Stir in blueberries.

Spoon into muffin pans.

Bake at 375 degrees F for 16 minutes or until toothpick inserted comes out clean.