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Blueberry Corn Muffins


2 cups minus 2 Tbsp. flour
1/3 cup dark brown sugar (reserve 1 Tbsp.)
1/4 cup yellow cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup plain yogurt - reduced fat
1/4 cup water
1/4 cup egg substitute
2 Tbsp. melted margarine
1 tsp. vanilla extract
1 cup blueberries


Preheat oven to 375 degrees F.  Grease muffin tins.

Combine flour, sugar, cornmeal, baking powder, baking soda, and salt.
In another bowl, combine yogurt, water, egg substitute, margarine, and vanilla.
Mix until combined.  
Mix with dry ingredients
Gently stir in blueberries.

Spoon into cups, and top with reserved sugar.  Bake 15-20 minutes.