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Blueberry Corn Muffins
“Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist, honey-sweetened muffins.”
⅔ cup whole-wheat flour
⅔ cup all-purpose flour
⅔ cup cornmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup blueberries
1 large egg
⅔ cup low-fat milk
½ cup honey
3 tablespoons canola oil
1 teaspoon sugar
1Preheat oven to 400°F. Coat 12 standard 2½-inch muffin cups with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
3Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
4Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
baking with berries
Berries are a high-fiber, low-carbohydrate fruit that provide a wealth of antioxidants. They are a great way to boost nutrition and flavor in baked goods. When fresh berries are not in season, frozen are a good alternative. If using frozen blueberries, do not thaw. Simply rinse off ice crystals, then pat dry completely on paper towels. Toss separately with about 3 tablespoons of the flour, then stir into the batter after the liquid has been added.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.