Blueberry Corn Muffins

Makes six muffins

Nonstick cooking spray
¹∕³   cup cornmeal
²∕³   cup unbleached, all-purpose flour
¼   teaspoon kosher salt
¼   teaspoon baking soda
¾   teaspoon baking powder
¼   cup granulated sugar
¼   teaspoon lemon zest
1    large egg, lightly beaten
¼   cup whole milk
3    tablespoons unsalted butter, melted and cooled to
      room temperature
¼   cup plain yogurt or sour cream, room temperature
½   cup fresh or frozen (thawed) blueberries

Nutritional information per muffin:
Calories 182 (35% from fat) • carb. 426g • pro. 4g • fat 7g• sat. fat 4g • chol. 53mg • sod. 225mg • calc. 45mg • fiber 1g

1. Preheat the Toaster Oven Broiler to 400°F on the Bake setting with the
rack in the bottom position.
2. Lightly coat a six-cup muffin pan with nonstick cooking spray; reserve.
3. Put the cornmeal, flour, salt, baking soda and powder, sugar and zest
into a large mixing bowl. Whisk to combine.
4. Mix the egg, milk, butter and yogurt/sour cream together. Add to the
dry ingredients and mix until just combined. Gently fold in the
blueberries – you want to be sure not to over-mix the batter.
5. Divide the batter among the prepared muffin cups.
6. Bake in the preheated oven for about 16 to 18 minutes, or until a cake
tester comes out clean and the tops of the muffins spring back to the
touch.