Ingredients

The following ingredients have 12 Servings
  • 1¾ cups organic corn meal
  • ½ cup whole wheat pastry flour (affiliate link)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup unsweetened apple sauce
  • 3 tbsp. honey
  • 1 tbsp. molasses
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup oil ((anything light in flavor like safflower or sunflower))
  • 1½ cups frozen blueberries ((no sugar added))

Instruction

  • Preheat oven to 425° F.
  • Spray your muffin tin with a light coating of olive oil.
  • In a large mixing bowl, mix all your dry ingredients.
  • In a separate large mixing bowl, mix all your wet ingredients, but NOT the blueberries.
  • Combine your wet and dry ingredients.
  • Quickly fold in your blueberries, but don't over mix or the dough will all turn blue. (This is not the end of the world, but it's nicer for presentation purposes).
  • Spoon batter into muffin tray. (See what I mean about the batter turning blue?)
  • Bake until the muffins have a nice, golden brown top to them (about 10 minutes). Then cover with foil, and continue to bake for another ten minutes. They will bake for a total of 20 minutes. You just want to cover them once the tops turn brown or they will burn.
  • Remove tray from oven and turn muffins over onto a cooling rack. Flip muffins onto their bottoms being careful not to burn yourself.
  • These are fabulous while they are still warm, but even better the next day when the flavors have had a chance to meld.