Some Muffins to Love

I was about to get all lovey dovey on my summertime entry for this week's IHCC theme. Tell you all about how summer makes me sappy for berry picking and all that noise. Tell you how I found Mark's recipe for Muffins Infinite Ways and got all excited to whip these up for breakfast. But I can't think straight right now because the chorus of Justin Bieber's "Somebody to Love" is inexplicably playing on repeat in my brain right now and I kind of want to go stick a screwdriver in my ear. Instead I think I'll drown it out with some Gaga and stuff another muffin in my mouth.
But really, you guys should bake these. They are slammin!

Blueberry Cornmeal Muffins
adapted from Mark Bittman's How to Cook Everything Vegetarian

Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking sida
1/2 tsp. salt
1 1/4 cups non fat yogurt
1 Tbls. vegetable oil
1 egg
1 cup blueberries
raw sugar for sprinkling

Preparation:
Preheat oven to 400 degrees. Line a standard muffin tin with paper liners. Mix the dry ingredients together in a large bowl and make a well in the center. Beat wet ingredients in another bowl and pour into the well. Fold ingredients together gently until combined. Fold in blueberries. Using a large batter scoop or spoon, fill muffin cups evenly (you'll get between 8 and 10 muffins). Sprinkle with raw sugar. Bake for 20 minutes or until tops are just golden. Cool five minutes in pan, then serve warm.

 Print the Recipe