Ingredients
1 cup yellow cornmeal1/2 cup all-purpose flour1/2 cup whole wheat flour1/2 cup plus 1-1/2 teaspoons sugar, divided4 teaspoons baking powder1/2 teaspoon salt2 large eggs, room temperature3/4 cup fat-free milk1/4 cup canola oil1 teaspoon vanilla extract2 cups fresh or frozen blueberries
Preparation
In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
