Blueberry Corn Muffins (mini-cakes)

  • 1/2 cup corn meal
  • 1/2 cup all purpose flour
  • 1/3 cup granulated cane juice
  • 1/4 tsp. sea salt
  • 1 1/2 tsp. baking powder
  • 1 egg beaten
  • 1/4 cup whole yogurt
  • 3 tbsp. butter, softened
  • 1 cup blueberries

Preheat oven to 375.  Lightly oil a muffin tray.  Combine dry ingredients (corn meal, flour, granulated can juice, sea salt, and baking powder) in a mixing bowl.  Combine wet ingredients (egg, yogurt, butter).  Mix wet ingredients into dry ingredients. Fold in the blueberries. Bake 20-25 minutes.  Let cool.  Makes 6 muffins.