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Print this recipe   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. Add your favorite muffin recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits Special Requests For anyone on an egg-free diet these recipes are sure to please. Cocoa Fudge Cookies Apple Muffins Wacky Cake Banana Bread Mango Crisp Surprise Cookies What's New Virtually fat free, these Low Fat Banana Scones are made without any added fat but the yogurt, cinnamon and banana give them lots of flavor. Taste This! Whoopie pies have been a New England tradition for years. Now, get them delivered straight to your door when you order from Wicked Whoopies.