blueberry cornmeal muffins
 
 
Author:
Serves: 12 muffins
Ingredients
  • 1 c. all purpose flour
  • ¾ c. cornmeal
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • pinch of salt
  • ¾ c. sugar
  • ½ c. oil
  • ¼ c. whole milk yogurt (not greek)
  • ¼ c. whole milk
  • 1 egg
  • 1 cup blueberries
Instructions
  1. Preheat your oven to 400 F. Line a 12 cup muffin tin with paper cups.
  2. In a large bowl whisk together the dry ingredients; flour, cornmeal, baking soda, baking powder, and a pinch of salt.
  3. In another bowl mix together the wet ingredients; sugar (yes, sugar is dry but mixing it with the egg and other ingredients helps to break down the sugar crystals), oil, yogurt, milk and egg.
  4. Combine the dry and wet ingredients. DO NOT over mix or else you will have tough muffins.
  5. Gently fold in the blueberries.
  6. Spoon the batter into your muffin cups, about ¾ full. You should be able to get 12-14 muffins.
  7. Bake for 15-20 minutes, or when a toothpick comes out clean when inserted.
  8. Cool for 15 minutes inside the tin. Then transfer to a wire rack to finish cooling.
Notes
* Use fresh or frozen blueberries. * Muffins will keep for about 3 days. * You can freeze already baked muffins or the batter itself for up to 3 months.
Recipe by The Clever Carrot at http://www.theclevercarrot.com/2012/07/blueberry-cornmeal-muffins/