Blueberry Cornmeal Muffins


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Serves 8-10 | Prep Time 10 min. | Cook Time 20 min.

Why I Love This Recipe

adapted from Mark Bittman's How to Cook Everything Vegetarian


Ingredients You'll Need

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking sida
1/2 tsp. salt
1 1/4 cups non fat yogurt
1 Tbls. vegetable oil
1 egg
1 cup blueberries
raw sugar for sprinkling


Directions

Preheat oven to 400 degrees.


Line a standard muffin tin with paper liners.


Mix the dry ingredients together in a large bowl and make a well in the center. Beat wet ingredients in another bowl and pour into the well.


Fold ingredients together gently until combined.


Fold in blueberries.


Using a large batter scoop or spoon, fill muffin cups evenly (you'll get between 8 and 10 muffins).


Sprinkle with raw sugar.


Bake for 20 minutes or until tops are just golden.


Cool five minutes in pan, then serve warm.


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