2/3 cup all-purpose flour
2/3 cup cornmeal (preferably stone ground and yellow)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup blueberries
1 large egg
2/3 cup low-fat milk
1/2 cup honey
3 tablespoons canola oil
1 teaspoon sugar
Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, cinnamon, and salt in a large bowl. Add blueberries and toss to coat.
Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
Bake at 400 degrees until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Whisk egg in a medium bowl. Add milk, honey and oil, whisking until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix. Scoop the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar.
Bake at 400 degrees until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
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