As a food enthusiast growing up in Texas, it was blueberry muffins for breakfast and cornbread for dinner. I always wondered what would happen if the two collided — which is why I created this a rich, buttery cornbread muffin oozing with fresh blueberries. It's subtly sweet and surprisingly light on the palate. With a sour pungency from the Greek yogurt and a bright, floral flavor from the lemon zest and honey, the flavors are perfectly balanced and complex, making this one delightful love child of two Texan quick bread recipes. Try the cornbread muffin recipe here.