- 1/2 cup corn meal
- 1/2 cup whole grain pastry flour
- 1/3 cup granulated cane juice
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon baking powder
- 1 egg, beaten
- 1/2 cup yogurt
- 3 tablespoon butter, softened
- 1 cup blueberries
Preheat oven to 375 1/4. Lightly oil a mini-muffin tray. Combine corn meal, flour, granulated cane juice, sea salt and baking powder.
Mix wet ingredients (egg, yogurt, butter) into dry ingredients. Fold in blueberries.Bake 20-25 minutes. Let cool before serving.