The finishing glaze adds a welcome burst of bright lemon flavor, and additional moisture as it soaks into the still-warm muffins. But these tender muffins easily stand on their own, as well, so feel free to omit the glaze if you prefer.
- 1 1/2 cups whole wheat pastry flour (180 g)
- 1/4 cup medium-grind cornmeal (41 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine-grain salt (like table or sea salt)
- 2 eggs
- 3/4 cup plain, full-fat yogurt (170 g)
- 1/2 cup pure maple syrup
- 1/2 cup olive oil
- 1 tsp pure vanilla extract
- zest of 1 lemon, preferably organic
- 1 1/2 cups blueberries (8 oz)
- 3 TB blueberry jam (60 g)
For the glaze:
- 1/2 cup powdered sugar (60 g)
- 2 TB fresh-squeezed lemon juice
- Preheat oven to 350°F
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cornmeal, baking power, baking soda, and salt. Set aside.
- In a large bowl, whisk together the eggs, yogurt, maple syrup, olive oil, vanilla, and lemon zest. Stir in the dry ingredients until white streaks remain. Stir in the blueberries just to combine. Dollop the blueberry jam over the batter and give a quick couple stirs (you want puddles of jam in the muffins, so don't blend it into the batter completely).
- Divide the batter evenly among the muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Rotate the pan halfway through baking.
- Let the muffins rest for 5 minutes on a cooling rack, then drizzle a generous spoonful of the glaze over each still-warm muffin.
For the glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice.
- The one annoying thing about this recipe is that, for me, it consistently makes 13.5 muffins. 🤦♀️ So, you can either overfill the 12 muffin cups and hope for the best (I'd place the tin on a sheet pan just to be safe). Or, you could make smaller muffins, say, a total of 18 - but then be sure to bake for less time. Or, you could just bake off the 13.5 muffins (like I do). 😂 Or, you could discard the extra batter.
- These muffins will bake up taller if you spread them out among two 12-cup muffin tins (i.e. only filling 6 or 7 evenly-spaced liners per tin). If you have two muffin tins, this makes the above note much more manageable!
- Whole wheat pasty flour should be available at most well-stocked grocery stores.
- I use plain, whole milk Greek yogurt in this recipe.
- This is my go-to olive oil for baking.
- You can use fresh or frozen blueberries (no need to thaw if using frozen). Just be aware that frozen blueberries "bleed" more, so your batter will have a more purplish hue. Stirring as little as possible once the frozen blueberries have been added to the batter helps prevent this.
- St. Dalfour is my favorite jam to bake with. Bonne Maman is another good one.
- How you "finish" the muffins is totally up to you! You can top with the lemon glaze after baking, or sprinkle each muffin with turbinado or granulated sugar before baking, or omit any type of topping altogether.
- If you have an extra lemon laying around, feel free to add some zest to the glaze.
- Store the muffins in an airtight container at room temperature for up to three days. They also freeze really well.
Keywords: blueberry muffins, maple syrup, refined sugar free, breakfast recipes, brunch recipes, olive oil desserts, muffin recipes, Tieghan Gerard, Half Baked Harvest