Blueberry Whole-Grain Corn Muffins

Ingredients

• 3/4 cup unsalted butter
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 cup honey
• 2 large eggs
• 2 cups whole wheat flour (you can also use white whole what or all purpose flour)
• 2 cups whole grain cornmeal
• 1 tablespoon baking powder
• 1 3/4 cups milk
• 2 cups blueberries

Directions

1. 1

   Preheat oven to 400°F; grease the wells of a muffin tin, or line with paper liners and spry the insides.

2. 2

   In a large bowl, cream together the butter, sugar and salt until fluffy Beat in the honey and the eggs one at a time, stopping to scrape the sides and bottom of the bowl after each addition.

3. 3

   In a separate bowl, whisk together the flour, cornmeal and baking powder. Add the dry ingredients to the butter mixture mixtures in thirds, alternating with the milk; mix until batter is smooth. Gently fold the berries.

4. 4

   Scoop batter by generous half cup into the wells of the prepared pan. Sprinkle the tops with sparkling sugar. Bake for 20 to 25 minutes, until the tops are golden brown and a cake tester inserted in the center comes out clean. Remove the muffins from the oven and cool in the pan for 5 minutes, before removing them from the pan.