Banana - Blueberry Cornmeal Muffins

• 1/2 cup yellow cornmeal, preferably stone ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plus 2 teaspoons all-purpose flour
• 1 1/2 cups mashed ripe bananas
• 1/2 cup low-fat buttermilk
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 1/2 teaspoons sugar

1. Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray.
2. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
3. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.

yellow cornmeal, baking powder, baking soda, salt, flour, mashed ripe bananas, lowfat buttermilk, honey, lemon juice, egg, vanilla, blueberries, sugar

Taken from www.epicurious.com/recipes/member/views/banana-blueberry-cornmeal-muffins-1274944 (may not work)