BANANA - BLUEBERRY CORNMEAL MUFFINS

BANANA - BLUEBERRY CORNMEAL MUFFINS image

Categories Muffin

Yield 1 dozen

Number Of Ingredients 13

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

Steps:

Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. 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. 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.