I know — Longest recipe title ever.

But I just couldn’t decide on which word to eliminate! They’re all important, and I’ll break it down right now.

When I was younger corn muffins were one of my favorite fat-kid eats. Whenever my family went to the bagel shop — A&S! still the best — I’d find myself craving a giant, Long Island-style corn muffin that was literally the size of my head. They were undeniably EPIC, but apparently four-ton corn muffins are not what beach bodies are made of. So I decided to recreate my childhood favorite in small-batch, human size portions. Plus a few healthy substitutions along the way.

The most important thing about these muffins is that they’re made with NO BUTTER, so you can automatically feel good about eating them. Full-fat greek yogurt takes its place here, and if you think the taste would suffer from this swap — it doesn’t! Sure, they’re not as sinfully buttery as my old-school corn muffins, but they’re still deliciously sweet. Plus I made just SIX of them, so there’s no way I could eat 75 in one sitting.

You start by mixing the dry ingredients, then combining greek yogurt, milk, egg, and sugar in a separate bowl. I went very conservative with the sugar for this recipe, using only 6 tablespoons. Doing so brings the guilt-factor down even more, inching these babies towards health-food territory. Combine the dry ingredients with the wet, then stir in a whole bunch of juicy blueberries. From there simply spoon the batter into a lined cupcake tin, then bake!

I filled each tin about 3/4’s of the way and had only a touch of batter leftover, so the portions are practically seamless.

The blueberries taste absolutely INCREDIBLE here, I promise you’re going to love it. Their delicate tartness against the corn meals natural sweetness is crazy satisfying, plus the texture is on point too. Eaten plain these are delightfully moist, flavorful, and easily consumed on-the-go. But when you add a little salted honey to the scheme?

YES.

Golden, sunny perfection.

Since this is a butter-free recipe I figured it’d be shame (re: dumb) to smother these in butter once cooked. So the salted honey does the trick, adding extra moisture, texture, and flavor without negating our hard work. The pinch of flaky sea salt doesn’t just enhance the honey, it amps up the corn and blueberry flavor too. So even if sweet-n-salty isn’t your thing — are there people like this? — these muffins will make you a convert.

And PS? These freeze SO well! Keep ’em in a Ziploc bag for up to two months and grab one whenever you need it.

They’ll defrost in about 10 minutes during your commute. xo

Salted Honey Greek Yogurt Blueberry Corn Muffins (Small-Batch!)

Ingredients:

  • 1/4 cup plain full-fat greek yogurt
  • 1/3 cup skim milk (I used 2%)
  • 1 large egg
  • 6 tbsps granulated sugar
  • 1/2 cup stone ground yellow corn meal, sifted
  • 1/2 cup all-purpose flour, sifted
  • 1 1/2 tsps baking powder
  • a pinch of salt
  • 1/2 cup blueberries (or more if you’d like!)
  • honey to drizzle
  • flaky sea salt for sprinkling

Directions:

  1. Pre-heat oven to 350F. Line a cupcake tin with liners.
  2. In a mixing bowl combine the greek yogurt, milk, egg, and sugar, whisking well. In another mixing bowl combine the corn meal, flour, baking powder, and salt. Add the dry ingredients to the wet, combining until smooth. Lastly stir in the blueberries.
  3. Dollop the batter into each cupcake liner, filling about 3/4’s of the way. Bake on oven middle rack for 25 – 30 minutes until a toothpick comes out of the center clean, then cool completely. When ready, serve with heavy drizzles of honey + a sprinkle of flaky sea salt! These freeze really well and defrost quickly, so I store mine in the freezer for up to two months.