Blueberry cornmeal muffins

I love muffins! I think this has become abundantly clear on this blog because I post new muffin recipes all the time! This one is another recipe from my new Nigella Kitchen cookbook. I did adapt it slightly because I like to try to make muffins healthier so I feel better about eating them for breakfast. The recipe called for buttermilk, but I didn't have any milk products at all. I substituted wildberry kefir for the buttermilk and it worked great! These muffins are super moist and just sweet enough. Since I used kefir, I cut back on the sugar (if you use buttermilk, you may want to use 3/4 cup sugar as called for in the original recipe). I used applesauce in place of the oil and white whole wheat flour instead of all-purpose. The recipe below is what I used. It will make one dozen muffins. 

Blueberry cornmeal muffins
1 cup white whole wheat flour
3/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup fine cane sugar
1/2 cup unsweetened applesauce
1/2 cup wildberry kefir (or buttermilk)
1 large egg
3/4 cup fresh or frozen blueberries

Preheat the oven to 400 degrees. Line a muffin pan with muffins cups or spray it with non-stick cooking spray.

In a medium bowl, whisk together the dry ingredients (flour to salt).

In a large bowl, whisk together the sugar, applesauce, kefir/buttermilk, and egg until the sugar begins to dissolve. Stir the dry ingredients into the wet ingredients using a wooden spoon until they are just combined. Fold in the blueberries being careful not to overmix.

Spoon the batter evenly among the muffin cups. Bake for approximately 15-20 minutes, until an inserted toothpick comes out cleanly. Cool on a wire rack for about 5 minutes. Remove from the muffin pan and serve. Store any leftovers in an airtight container. Refrigerate after about 1 day to prevent any possible molding.

These muffins have been submitted to: Sweets for a Saturday at Sweet as Sugar Cookies