Blueberry Corn Muffins
By: RChristopher
Published: Monday, January 10, 2011 - 8:43pm

Ingredients




1 1/4 cups flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons brown sugar
2 teaspoons sodium free baking powder (regular is fine also)
1/4 teaspoon salt (this is optional)
1 egg (slightly beaten)
1 cup half& half
1/4 cup canola oil
1/2 teaspoon vanilla
1 cup fresh blueberries, rinsed and drained

Preparation

1 Preheat the oven to 400º F 2 Spray muffin tin with non-stick oil. 3 In a medium bowl, combine flour, corn meal, sugars, baking powder and salt (if using). Set aside. 4 In a small bowl, hand mix egg, half & half, canola oil, vanilla until combined. Add to dry ingredients and combine so that it comes together (be careful not to over mix as it will produce dense muffins). 5 Gently fold in the blueberries with a rubber spatula. 6 Place heaping spoonfuls of batter into each muffin cup. 7 Bake for 15 – 20 minutes or until golden brown.