Blueberry Corn Muffins

Keith Ann Clotiaux (originally from EatingWell magazine, July/Aug 1993)
Yield: 12 muffins

Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist, honey-sweetened muffins. These muffins are moist and flavorful, yet not full of calories/fat. Very filling as well. I loved the combo of corn and blueberries. Watch ’em though, as they only took 10 minutes in my oven. (Dec 1996)

1 1/2 cups all-purpose flour 

2/3 cup yellow corn meal 

1 Tbsp baking powder 

1 tsp ground cinnamon 

1/4 tsp salt 

1 cup blueberries 

1 egg 

2/3 cup skim milk 

1/2 cup honey 

3 Tbsp vegetable oil (canola recommended)

1 tsp sugar 

Preheat oven to 400˚F. Spray a muffin tin with non-stick cooking spray or lightly brush with oil. 

In a large bowl, stir or whisk together the flour, cornmeal, baking powder, cinnamon and salt. Add blueberries and toss to coat with the flour mixture. In a smaller bowl, lightly beat egg. Add milk, honey and oil, whisking until well combined. 

Add the liquid mixture to the dry ingredients and stir until just combined. Do not overmix. 

Divide batter equally among 12 muffin cups, filling each about 2/3 full. Sprinkle the tops with sugar. Bake for 18-22 minutes, until well-risen and golden. Turn out onto a rack to cool.

Per muffin: 172 calories; 5 g fat(0 g sat, 2 g mono); 18 mg cholesterol; 32 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 72 mg potassium.