Categories: Breakfast
Ingredients
- Muffins:
- 1 cup whole-wheat pastry flour
- 1 cup fine whole-grain cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/4 cup raw honey or pure maple syrup
- 1 1/2 cups blueberries
- Cornmeal Streusel:
- 1/4 cup coconut sugar
- 1/4 cup old-fashioned rolled oats
- 3 tbsp. whole-wheat pastry flour
- 3 tbsp. fine whole-grain cornmeal
- 3 tbsp. cold unsalted butter, cut into 1-inch pieces
- 1/4 tsp sea salt
Directions
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Preheat oven to 375. Line a 12-cup muffin pan with paper liners.
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Prepare muffins: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, butter and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Gently stir in blueberries. Divide batter among muffin liners.
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Prepare Cornmeal Streusel: To a mixing bowl, add all streusel ingredients. Using a pastry blender or your hands, blend until no longer dry and mixture is able to hold together when squeezed with your hands. Divide over top of muffins.
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Bake for 20-25 minutes, or until tops are golden and a toothpick inserted into center of a muffin comes out clean. Cool for 5 minutes on a wire rack before removed from pan.