Ingredients
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Baking spray (optional)
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3/4 cup yellow cornmeal
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3/4 cup all-purpose flour
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1/4 cup sugar
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1 tbsp baking powder
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1/2 tsp salt
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1/2 cup whole milk
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1/4 cup canola oil
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1 large egg, beaten
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1 cup fresh blueberries
Steps
1
Preheat oven to 400°F. Spray a 24-cup mini muffin pan with the baking spray or line with paper liners.
2
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the milk, oil, and egg. Mix until just combined (some lumps are okay). Gently fold in the blueberries.
3
Divide batter among greased cups, filling muffin cups ¾ full. Bake 12–15 min., until muffins are golden brown on top and a toothpick inserted into center comes out clean. Cool slightly on a wire rack before removing from pan.
