Ingredients
1/4 cup butter, softened1/4 cup sugar1/4 cup packed brown sugar1 egg1 cup all-purpose flour1/2 cup cornmeal2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup 2% milk1 cup fresh or frozen blueberries
Preparation
In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
