Sunny Blueberry-Corn Muffins

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 12 teaspoon salt
• 13 cup sugar
• 12 cup corn oil or 12 cup vegetable oil
• 34 cup soymilk
• 2 tablespoons soy yogurt
• 1 teaspoon vanilla extract
• 1 lemon, zest of, finely grated
• 1 14 cups blueberries

1. Preheat oven to 400F.
2. Lightly grease a twelve-muffin tin.
3. In a large bowl, sift together the flour, cornmeal, baking poweder, salt, and sugar.
4. In a seperate bowl, whisk together the oil, soy milk, soy yogurt, vanilla, and lemon zest.
5. With a wooden spoon, fold the wet ingredients into the dry.
6. Fold in the blueberries, careful not to overmix.
7. Fill each muffin cup three-qaurters full.
8. Bake for 20 to 25 min., until toothpick comes out clean.
9. Serve warm.

flour, cornmeal, baking powder, salt, sugar, corn oil, soymilk, soy yogurt, vanilla, lemon, blueberries

Taken from www.food.com/recipe/sunny-blueberry-corn-muffins-173285 (may not work)