Blueberry Cornmeal Muffins

Ingredients

• Cooking spray
• 1 ¼ cups all-purpose flour
• ¾ cup cornmeal
• 2 tsp baking powder
• ½ tsp sea salt
• 1 can (14 oz/398 ml) cream-style corn
• ¼ cup sunflower or safflower oil
• ¼ cup honey
• 1 egg
• 1 Tbsp lemon juice, freshly squeezed
• Grated zest of 1 lemon
• 1 cup fresh blueberries

Instruction

1. Preheat oven to 375F. Spray a 12-cup muffin tin with cooking spray and set aside (or use paper liners).
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt; set aside.
3. In a medium bowl, whisk together corn, oil, honey, egg, lemon juice and zest. Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened. Fold in blueberries – do not overmix.
4. Evenly spoon batter into prepared cups and bake for about 20 minutes, or until a wooden pick inserted in the centre of a muffin comes out clean (or just with a few mist crumbs). Transfer muffins to a wire rack to cool. Serve warm.

Yield: 12 muffins

Serving size: 1 muffin