Very Berry Honey Cornmeal Muffins

Here you have it, another cornmeal recipe….. I am on a roll right?

I am determined to get rid of the cornmeal soon, maybe not at once, but soon. I think between the Honey and orange cornmeal cake I made the other day and these muffins I think I will be able to finish it quite fast. I just don’t want to forget that I have it or for it to get spoiled!

This recipe, again, turned out much better than anticipated. The berries were awesome, the honey gave them a distinctive flavor and they weren’t powerfully sweet.

You can leave the cornmeal out if you prefer and just do all whole wheat pastry flour. You can also use other fruits of your choice like cranberries. I think that will also work very well.


Batter is ready to be divided between the cupcake liners. A very easy batter I must add!!

After exactly 27 minutes I got them out of the oven and allowed them to cool on a wire rack.

Here you can appreciate the goodness of the berries inside the muffins. Just superb!!


Very Berry Honey Cornmeal Muffins

Yield: 17 muffins


1/3 cup olive oil
1/3 cup sugar plus 1 tablespoon sugar for sprinkling
1/3 cup honey
2 eggs
1 cups fresh blueberries
1 cup mixed berries, fresh or frozen, I used frozen but I previously thawed and drained)
1 cup whole wheat pastry flour, You can use 2 cups WWPF and omit the cornmeal if you prefer
1 cup yellow cornmeal
1 teaspoon vanilla
2 teaspoons baking powder
1/2 cup low fat milk + two tablespoons, soy milk will also work



Preheat oven to 375 F degrees. Line cupcake pan with cupcake liners.

In a large bowl, whisk together oil, honey, eggs, milk, sugar, and extract. Add flour, cornmeal, and baking powder, and combine. Fold in the berries.

Pour batter into prepared cupcake liners and sprinkle with remaining sugar.

Bake for 25-30 minutes. I baked mine for exactly 27 minutes.

Remove from pan and cool in a wire rack.

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  1. I LOVE the new site! It looks absolutely amazing. Lindsay did a great job. You must be so happy! :)

    And these bars look fantastic, too. A great first post in your new site!

    You most definitely deserve a break from the blog. I hope you have some time to relax and clear your mind of all things blogging. Have fun and congratulations on your new page because it’s really, really awesome. :)

    • Thanks Erin, it was a lot of work. I haven’t been able to do much but the blog for the past 2-3 weeks doing some intense work. I have a few things to still update but I think I will take my time for those changes :-) Thanks for the compliments, I am glad you like it.

  2. Congrats!! Your new site looks gorgeous, I love it! And of course your cheesecake bars look wonderful too. Blackberries are so beautiful, I just love their color! Have a great trip!

    • Heidi, thanks so much. I worked really hard, of course Lindsay the designer as well, I was very picky on things so I am sure I drove her nuts towards the end. I am glad to see you back blogging :-)

  3. congratulations on the new website. i love the new look. it’s so clean and crisp, i love that. this looks delicious.. never made blackberry cheesecake.. great recipe and so colorful.

  4. Wow! The cheesecake looks delicious! And, I love your new website. It looks great. Great design. =)

  5. Thhis is so beautiful and irresistible with the combo of flavours and texture.

  6. Miryam, your new design is gorgeous!! I absolutely love it. It’s perfect for you. Going off to explore some more… Oh, and this cheesecake is to die for. Got to try it this summer! I know a frozen dessert would be the perfect cure for hot Texas days ahead…

  7. I am hosting a Mother’s Day Brunch and I’m going to make these and serve them with the mimosa’s! Thanks for sharing this recipe!

  8. i love your new website and congrats on the cookbook :) :) this is such an amazing recipe and indulgent yet healthy. Have a great time up in TN you totally deserve it :)

  9. Hi!

    My name is Ana and I’m from Seville, Spain. I´ve just found out your blog thanks to Texanerin Baking blog and I’ve fallen in love with it, actually I’ve just bough your wonderful book. I cannot wait to prepare all these yummy and healthy recipes. And on top of all of this…acabo de leer que naciste y te criaste en España!! Me encanta! Llevo un año buceando por blogs de clean eating porque es algo que me apasiona, pero en España ya sabes que todo llega un poco más tarde, así que siempre visito blogs norteamericanos y voilá, te encuentro a ti.
    Sobre mí, soy una profe de primaria especialista en enseñanza de lengua inglesa y de español para extranjeros, tengo 34 años y me encanta cocinar, comer, el deporte y aprender todo lo que pueda.
    Un saludo desde Sevilla y te sigo leyendo!

    • Hi Ana, how cool ;-) as a matter of fact I am going to Seville this summer. We are staying in Moriles, Cordoba de donde son Los familiares de mi madre! Que bien que me has encontrado ;-) Alomejor nos podemos ver en Sevilla! Muchas gracias por comprar el libro, espero que te guste! Nos vemos.

  10. Wow…. This looks fantastic, love the colours.

  11. Anda! Qué bien! Pues si vienes a Sevilla sería genial conocernos! Por cierto, me encanta el libro. Esta mañana lo he estado leyendo y babeando con las recetas. El único problema es que muchos de los ingredientes son prácticamnte imposibles o casi imposibles de conseguir en Sevilla. Ahora estoy en Málaga, donde viven mis padres, una zona llena de ingleses y alemanes y he buscado algunos como los arándanos azules…pero no hay forma. También estoy investigando para conseguir la harina de coco y las semillas de chia, y creo que acabaré haciendo un pedido a alguna web. Ya sabes, aquí siempre vamos unos años por detrás.

  12. This looks amazing! Thanks for sharing.

  13. These look and sound delicious! Will make these for sure!

  14. Hi, I think your site might be having browser compatibility issues.
    When I look at your blog site in Firefox, it looks fine but when opening in Internet Explorer, it has some overlapping.

    I just wanted to give you a quick heads up!
    Other then that, superb blog!

  15. Hi, my name is Victoria and I love your recipes. I have made quite a few and everyone in my family loves them. Just a quick question for you, I can not find lemon concentrate in Greece where I live, could you please suggest a substitute?

    • You can make your own lemon concentrate in place of a store-bought product. You need equal parts sugar and water, and a ratio of 8-10 lemons for every 1 cup of water used. Combine the sugar and water in a saucepan on the stove, bringing the mixture to a medium-high boil; cook it until the sugar has dissolved. Stir frequently so that you don’t burn the sugar. Once the sugar and water mixture has cooled, add strained, fresh lemon juice and lemon peel. If you’re not using the concentrate right away, place it in an airtight container and store it in the freezer for up to 1 yr.

  16. Hello there…..

    How much is 2 8oz 1/3 less fat cream cheese?

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