BakingBits - Blueberry Corn Muffins

BakingBits Recipe

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Blueberry Corn Muffins

1 1/2 cups apple juice concentrate, thawed
1/2 cup apple sauce
1/2 cup buttermilk
3 eggs
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. sugar
1/2 cup cornmeal
2 tsp. grated lemon peel
2 cups fresh or frozen blueberries

Heat oven to 375 degrees. Coat 12 muffin tin cups with vegetable cooking spray. In mixer bowl, combine concentrate, apple sauce, buttermilk and eggs, beat thoroughly.

Sift together flour, soda, salt and sugar; add to wet ingredients with cornmeal and lemon peel; mix just until blended. Gently stir in 1 1/2 cups of the blueberries. Spoon batter into prepared muffin tin cups, dividing equally. Top each muffin with a few of the remaining blueberries. Bake about 20 minutes or until pick inserted into centers comes out clean. Cool on rack. Makes 18 muffins.