You will probably need to stock up on some ingredients first, mainly the apple juice concentrate as your sweetener. Make sure to seek out an organic brand, such as Cascadian Farms, as apples are highly sprayed with pesticides and this transfers into juice in high concentrations. Same for the blueberries; go organic.
Corn meal and canola oil need to be organic because they are GMO.
Blueberry Corn Muffins
I cup organic cornmeal
1/2 cup whole wheat flour
1/4 cup wheat germ
1 and 1/2 teaspoons baking soda
2/3 cup plain 2% or whole yogurt
1/4 cup plus 3 tablespoons organic apple juice concentrate, defrosted. (You can save the remainder in a tupperware in the refrigerator)
1/8 cup organic canola oil
1 and 1/2 cup fresh or frozen organic blueberries
1. Preheat oven to 400 degrees.
2. Combine the cornmeal, flour, wheat germ and baking soda in a mixing bowl.
3. Beat the yogurt, juice concentrate, eggs and oil in a separate bowl.
4. Add the liquid ingredients to the dry ingredients and blend well with a few quick strokes.
5. Fold in the blueberries quickly until distributed evenly.
6. Spoon the batter into 12 muffin tins that you have put paper liners into. Bake until lightly browned, about 20 minutes. Remove from tins immediately.
(Photo to come! I am off to bake them...you should, too!)
(This is a redux of the recipe for Corn Berry Muffins in What To Eat When You're Expecting, 1986.)