Hempseed and Blueberry Corn Muffins

Hempseed and Blueberry Corn Muffins

Makes 12

These corn muffins are mildly sweet with a rich corn flavor, a great addition to any brunch menu. Hempseeds add omega-3 fatty acids and fiber.

  • 2/3 cup cornmeal
  • 2/3 cup all-purpose flour
  • 1/2 cup hempseeds
  • 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 butter, melted
  • 1/2 cup fresh or frozen blueberries
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 425°F and grease a 12-cup muffin tin. In a large bowl, whisk together cornmeal, flour, hempseeds, baking powder, baking soda and salt. In another bowl, whisk together eggs, milk, honey and vanilla. Pour egg mixture into flour mixture and stir until just combined. Stir in melted butter and blueberries. Spoon batter into prepared muffin tin and bake for 12 to 15 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Serve hot or at room temperature.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 150 calories (60 from fat), 7g total fat, 2.5g saturated fat, 45mg cholesterol, 105mg sodium, 19g carbohydrate (1g dietary fiber, 8g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion