Blueberry Corn Muffins
From AMA Family Health Cookbook That's all that was left by the time it took to get my camera out!
Prep time: 10 minutes
Baking time: 18-20 minutes
1 1/3 cup all purpose white flour
2/3 cup yellow cornmeal (I used coarse ground)
1 tbsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 cup fresh or frozen (do not defrost first) blueberries
4 tbsp vegetable oil (I used canola)
½ cup honey
½ cup milk (I used 1%, book used skim)
1 tsp sugar (I really didn’t measure, just a pinch or so per muffin before going in the oven)
1. Preheat the oven to 400°F/200°C and lightly oil muffin tins.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cinnamon. Add the blueberries and toss to coat with the flour mixture.
3. In a small bowl, whisk egg with oil until smooth. Whisk in honey and milk. Add the milk mixture to the flour mixture, stirring gently so as not to mash the blueberries.
4. Spoon into prepared muffin tins (I use an ice cream scoop) and then sprinkle each muffin top with a little sugar.
5. Bake until the muffins are golden. Tester toothpick should come out dry and clean. Usually about 15-18 minutes.
The recipe says they freeze for up to two weeks. I dare you to actually have enough left from a batch to make it to the freezer!