Blueberry Corn Muffins

Blueberry Corn Muffins

Ingredients:

• nonstick cooking spray
• 1 package cornbread mix (20-ounce)
• 1 3/4 cup low-fat buttermilk (low-fat)
• 1/4 cup canola oil
• 1 egg
• 2 egg whites
• 1/2 lemon (juiced)
• 1/4 cup sugar (plus 1 Tbsp. (divided)
• 1/2 tsp vanilla extract
• 1 1/2 cup blueberries

Directions:

1. Preheat oven to 375 degrees. Line muffin tins with 22 muffin papers and spray with cooking spray.
2. In a large bowl combine cornbread mix, buttermilk, oil, egg, egg whites, lemon juice and 1/4 cup of sugar. Mix with an electric mixer on low speed until blended. Mix on high for 30 seconds. Gently fold blueberries into muffin batter.
3. Spoon about 1/4 cup batter or less into each muffin cup. Sprinkle 1 Tbsp. sugar on top of muffins (evenly divided).
4. Bake for 22 minutes or lightly browned on top. Cool on a wire rack.