Blueberry & Honey Corn Muffins

Gabrielle Terzano
Gabrielle Terzano

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These muffins are perfect for Mother’s day breakfast or brunch!


  • 1 & ½ cup whole wheat flour
  • ½ cup cornmeal
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup unsweetened almond milk
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
  • ¼ cup honey
  • 1 cup fresh blueberries


  • Preheat oven to 350 degrees.
  • In a large bowl, combine flour, cornmeal, coconut sugar, baking powder and salt.
  • In a separate bowl, combine egg, almond milk, vanilla, honey and coconut oil.
  • Add dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
  • Add blueberries and gently fold into batter.
  • Bake for 10-12 minutes or until toothpick or knife comes out clean.  Let cool and enjoy!

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