Hemp Seed and Blueberry Corn Muffins
A great addition to any brunch menu, these corn muffins are mildly sweet with pockets of juicy blueberries.
Servings:
12
Ready In:
30 minutes
Calories:
?
Good For:
Dessert
Introduction
About this Recipe
By: Amber
The hemp seeds contribute a bit of crunch, plus omega-3 fatty acids and a little fiber. They are so yummy!
Ingredients
- 2/3 cup cornmeal
- 2/3 cup all-purpose flour
- 1/2 cup shelled hemp seeds, plus more for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1/2 cup low-fat (1%) milk
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 cup fresh or frozen blueberries
- Canola spray oil
Step by Step Instructions
Step 1
Preheat oven to 375° F.
Step 2
Coat a 12-cup muffin pan with spray oil.
Step 3
In a large bowl, whisk together cornmeal, flour, hemp seeds, baking powder, baking soda and salt.
Step 4
In a medium bowl, whisk together eggs, milk, honey and vanilla.
Step 5
Pour egg mixture into cornmeal mixture and stir until just combined.
Step 6
Stir in melted butter and blueberries.
Step 7
Spoon batter into the prepared muffin cups. Sprinkle a few hemp seeds on top.
Step 8
Bake until tops are golden and a toothpick inserted into center of muffin comes out clean, 12 to 15 minutes.
Step 9
Cool briefly in the pan and then serve hot or at room temperature.
Step 10
Enjoy these healthy, yummy treats!