Ingredients
1-1/4 cups all-purpose flour3/4 cup cornmeal1/4 cup sugar2 teaspoons baking powder1/2 teaspoon salt1 cup fresh or frozen blueberries1 cup milk1/4 cup vegetable oil2 large egg whites
Preparation
In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.
