Yellow cornmeal, preferably stone-ground, adds a delicious flavor and golden hue to these moist, honey-sweetened muffins.

Makes 1 dozen muffins

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup blueberries
1 large egg
2/3 cup low-fat milk
1/2 cup honey
3 tablespoons canola oil
1 teaspoon sugar

1. Preheat oven to 400°F. Coat 12 standard 21/2-inch muffin cups with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon and salt in a large bowl. Add blueberries and toss to coat.
3. Whisk 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.
4. Bake 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.

NUTRITION INFORMATION: Per muffin: 172 calories; 4 g fat (0 g sat, 2 g mono); 18 mg cholesterol; 30 g carbohydrate; 4 g protein; 2 g fiber; 157 mg sodium; 72 mg potassium.

Exchanges: 2 starch


2 Carbohydrate Servings

I used stone-ground cornmeal which gave these muffins too much of a gritty texture. I would make again, but this time using regular cornmeal. These had a very nice honey flavor and made a nice alternative to a traditional muffin.

Lori , Simsbury, CT

I made these and my husband and I loved them. They do have a bit of a cornbread texture, but the taste is a wonderful change for healthy whole wheat muffins. I would make them again and again.

, Naples, FL

I had to add a little more milk because the batter seemed to thick. The muffins were moist with just a little hint of sweeetness. I also used a fine cornmeal because that was all I had on hand.

Ericka, Wilkesboro, NC

I've been trying to find a good blueberry muffin recipe to replace my usual calorie-laden recipe, and I finally have. I love the addition of cornmeal (I also used fine cornmeal). I added lemon zest to the wet items, but stuck to the recipe otherwise. Very moist and fluffy.

Laura, San Antonio, TX