Corn 'n Blueberry Muffins
- Reviews 1
Ready In: 30 mins
Serves: 6
Yields: 5-6 Muffins
Ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 1 extra large egg
- 5 tablespoons agave syrup
- 1⁄2 cup yogurt
- 1⁄2 cup mayonnaise
- 3⁄4 cup fresh blueberries
Directions
- In a small bowl, combine the flour, cornmeal, baking soda and salt.
- In another bowl, beat egg with agave syrup, yogurt and mayonnaise.
- Sift dry ingredients into the egg mixture and stir just until moistened.
- Spray a large 6-cup muffin tin with butter spray and fill 2/3 full.
- Press fresh blueberries into each cup and stir lightly to blend.
- Bake at 400F for 15 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan.
- Serve with softened butter.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off