These are not too sweet, low on fat, a slight crunch on the outside, moist on the inside. Reminds me of a 60’s muffin ~ we loved them.
Blueberry cornbread muffins (adapted from the Family Health Cookbook)
vegetable oil spray
1 1/2 cups unbleached white flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup fresh blueberries
4 tablespoons vegetable oil
1/2 cup honey
1/2 cup almond milk
1 teaspoon sugar
Preheat oven to 400 degrees F. Lightly coat 12 muffin cups with vegetable oil spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon. Add the blueberries and toss to coat with the flour mixture. In a small bowl, whisk the egg with the oil until smooth. whisk in the honey and almond milk.
Add the milk mixture to the flour mixture and stir gently just until blended, trying not to break the blueberries. Spoon into the prepared muffin tins and sprinkle the tops with the sugar.
Bake until the muffins are golden and well risen, and a tester inserted in the center comes out clean, 18-22 minutes. Serve warm, or cool the muffins on a rack and serve at room temperature. Makes a dozen.