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Blueberry Corn Muffins

Reviewed: Nov. 10, 2010
IMPORTANT: Make sure to use medium-ground cornmeal, not coarse-ground--course-ground is a little too grainy for muffins. That said, this is a really tasty recipe! I modified it to make it healthier: I replaced half of the butter with applesauce, and used half whole-wheat flour. The only problem I had was that the batter seemed rather dense, and I only got 10 smallish (but very dense and moist) muffins. For some reason, these muffins didn't rise very much. I don't know if that's because of my modifications, but they usually don't produce that effect.
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