This recipe is a great example of why I love Eating Well. Instead of the same corn muffins, these incorporate wheat flour, honey, blueberries and I made my own substitutions with einkorn flour for the white and almond milk for the milk. The tiny bit of sugar on top just adds a sparkle that's such a nice touch that's just the right amount. My 4 teenagers gobbled them up and were so excited about these. What a nice change!
Delicious! I tweaked the recipe slightly and love the way they turned out (so did my husband): I used agave instead of honey and added just shy of the 1/2 C, added an extra handful of blueberries, and did not sprinkle the tops with sugar. The sweetness of the summer blueberries was really the star (I could maybe use 1/4 C agave next time). Also, I have a cornbread recipe that calls for letting the mixed batter sit for 30 minutes or so to help combat dryness; I did that here and the muffins turned out nice & moist (not sure if the "sitting" was the reason, but I don't think it hurt). Pros: Great texture, wonderful taste Cons: original recipe calls for sugar
These were great! The muffins were moist and flavorful, yet not full of calories/fat. Very filling as well. I loved the combo of corn and blueberries. There was a hint of sweetness to them. I thought they tasted better cold (I stored them in the fridge, then ate as a quick breakfast in the morning). I shared some at work, and my co-workers loved them. My husband, who is a very picky eater, also enjoyed them. I'll definitely make them again.
This recipe is great! It captures the essence of a comfort food such as Corn-Bread, and adds it to the delicate taste of blueberries. This recipe is great because it isn't overly sweet - with just a hint of sweetness provided by the honey and blueberries; and it also isn't close to as many calories as normal blueberry muffins and not to mention has basically no saturated-fats! I've made this multiple times and they always come out great.