Buttermilk-Blueberry Corn Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup yellow cornmeal, preferably stone ground
• 1/3 cup granulated sugar
• 1 1/2 baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp. turbinado (raw) sugar

Makes 12 muffins (1 muffin per serving)

1. Preheat oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together all-purpose flour, whole wheat flour, cornmeal, granulated sugar, baking pow der, baking soda, cinnamon, and salt in a large bowl. Beat buttermilk, oil, and egg in a small bowl until blended. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Gently stir in blueberries. Spoon batter evenly into prepared cups; sprinkle with turbinado sugar.
3. Bake until muffin springs back when lightly pressed, 15-20 minutes. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and let cool on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your muffins and eat them too. This muffins taste just as good as the packaged muffins you would buy at the grocery store. The recipe calls for 1/3 cup granulated sugar but you can cut the amount in half or use honey in place of the sugar and they will taste just as delicious. The natural sugars from the blueberries already make these muffins sweet. You can also use blackberries, raspberries, strawberries and even cranberries in these muffins and they will be yummy.