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Whole Grain Lemon Blueberry Tea Cakes




  • 2 C whole wheat flour
  • 1 1/2 C ground whole grain cornmeal
  • 1 T baking powder
  • 1 tsp salt
  • 3/4 C whole milk
  • 2 large eggs
  • 1/2 C yogurt
  • 1/3 C honey
  • 2/3 C of The Olive Bin's Lemon Olive Oil (Fused)
  • 1/4 C of The Olive Bin's Blueberry Balsamic Vinegar
  • Fresh grated zest from one lemon
  • 2 C fresh or frozen blueberries


  1. Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans.
  2. In a large bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients and lemon zest.
  3. Add 1/2 of the wet mixture to the dry ingredients. Stir until just combined. Scrape down the bowl, then add the remaining wet mixture. Gently fold in the berries.
  4. Fill the muffin cups or loaf pans halfway with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in the middle comes out clean.

    *Makes 18 standard-size muffins, or 12 standard muffins with one large loaf pan (or two miniature loaf pans).


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