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!



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