Blueberry Cornbread Muffins

Blueberries have been referred to as "the brain berry." There are only 40 calories in a 1/2 cup serving, and they are high in vitamin C, potassium, and iron. This 1/2 cup serving also provides 2 grams of dietary fiber. Studies have shown that blueberries can improve vision, and have the potential for the reversal of age-related impairments, such as memory and coordination. Very tasty medicine.

I know that blueberries and cornbread may sound like an odd combination, but these muffins are truly delicious.

Blueberry Cornbread Muffins

1 cup self-rising cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup wheat germ
3/4 cup low-fat milk
1/4 cup vegetable oil
1/4 cup low-fat sour cream
1 tsp vanilla
1 egg
1 egg white
1 cup fresh blueberries

Preheat oven to 400. Grease a 12-cup muffin tin or line with paper muffin cups. Combine dry ingredients. Add remaining ingredients, except blueberries, until blended. Gently fold in blueberries. Spoon batter into prepared muffin cups. Bake for 20 minutes.

(Note: If you want to use regular cornmeal instead of self-rising, add 1/2 tsp salt and 1 tsp baking powder).

Be sure to add the blueberries last and fold them in gently:


Line muffin tin with paper liners and fill about 3/4 full:
They will not get really brown, but will be done after 20 minutes. These are good with or without butter.