Blueberry-Orange Cornmeal Muffins

By á-47

Ingredients

• Glaze:
• 1 cup plus 1 Tbsp. flour (spooned and leveled)
• 1 cup fine yellow cornmeal
• 1/3 cup sugar
• 1 Tbsp. baking powder
• 1/2 tea. fine salt
• 1 cup low-fat plain yogurt
• 3 Tbsp. butter, melted and cooled
• 1 tea. vanilla
• 2 tea. finely grated orange zest
• 1 1/4 cups blueberries (7 oz)
• 1/3 cup confectioners' sugar
• 2 Tbsp. orange juice

Preparation

Step 1

Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not over mix).

In a medium bowl, toss blueberries with 1 Tbsp,. flour to coat, then fold into batter. Divide batter among muffin cups.

Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.

Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes before serving.

Sotre in airtight container, up to 2 days.