Blueberry Cornbread Muffins Recipe

• Baking spray
• 1 1/3 cups all-purpose flour
• 2/3 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup fresh or frozen blueberries
• 1 large egg
• 2/3 cup whole milk
• 1/2 cup honey
• 3 tablespoons vegetable oil
• 1 teaspoon granulated sugar

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Coat a 12-cup muffin pan with baking spray.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, cinnamon, and salt to combine and break up any lumps.
4. Add the blueberries and toss to coat.
5. Whisk the egg in a medium bowl.
6. Add the milk, honey, and oil, and whisk until well combined.
7. Add the egg mixture to the dry ingredients and mix until just combined (dont overdo it or the finished muffins will be tough).
8. Divide the batter evenly among the muffin wells.
9. Sprinkle the tops with the sugar.
10. Bake until the tops spring back when lightly touched, about 18 to 22 minutes.
11. Cool the muffins in the pan for 5 minutes, then gently loosen the edges and turn out onto a cooling rack.

baking spray, flour, cornmeal, baking powder, ground cinnamon, kosher salt, blueberries, egg, milk, honey, vegetable oil, sugar

Taken from www.chowhound.com/recipes/blueberry-cornbread-muffins-31210 (may not work)