Blueberry-Lemon Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1 cup low-fat buttermilk
• 3 tablespoons butter or stick margarine, melted
• 1 tablespoon grated lemon rind
• 1 large egg, lightly beaten
• Cooking spray
• 1 tablespoon sugar

Preparation

1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.