Blueberry Corn Muffins

By khoglan1

Ingredients

• 1 cup whole wheat pastry flour
• 1 1/4 cup corn meal
• 2 teaspoons baking powder
• 1/3 cup sugar
• 2 tablespoons honey or agave nectar
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1/2 cup unsweetened apple sauce
• 1 cup lowfat buttermilk
• 1 egg beaten
• 1 1/2 to 2 cups fresh blueberries

Details

Adapted from cookingwithmykid.com

Preparation

Step 1

Preheat oven at 400 degrees. Sift together flour, sugar, baking powder, salt and corn meal. Gently mix in egg, oil, apple sauce, agave (or honey) and buttermilk. Fold in blueberries and scoop into greased mini muffin pans. Bake for 7 to 9 minutes or until toothpick comes out clean. Note: do not wait for these muffins to brown before testing them. They cook very rapidly and if they cook too long they will be very dry. Makes between 3 and 4 dozen mini muffins