Ingredients:
2 c. whole wheat flour
2 c. ground cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
2 large eggs
1/2 c. full fat yogurt
1/2 c. honey
1/2 c. Lemon Olive Oil
freshly grated zest of one lemon
2 c. fresh or frozen blueberries
2 c. whole wheat flour
2 c. ground cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
2 large eggs
1/2 c. full fat yogurt
1/2 c. honey
1/2 c. Lemon Olive Oil
freshly grated zest of one lemon
2 c. fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl, mix the wet ingredients and lemon zest. In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or pans halfway with batter. Bake in the centre of the oven for 20-25 minutes or until tester inserted to the middle comes out clean.
