Lemon-Blueberry Corn Muffins

1. Preheat oven to 375 °F.
2. Line muffin tins with paper liners. Spray with nonstick cooking spray.
3. In a medium bowl, combine flour, cornmeal, brown sugar, salt, and baking powder. Sift mixture. Remove 1 Tbsp of dry mixture and set aside.
4. In a small bowl, combine milk, applesauce, eggs, and lemon extract. Whisk until well-blended. Add to dry ingredients. Whisk to mix. Wash hands after touching uncooked eggs.
5. Place frozen blueberries in a small bowl, add 1 Tbsp reserved dry mixture and toss.
6. With a rubber spatula, fold breaded blueberries and any remaining dry ingredients from the bottom of the bowl into the muffin mixture.
7. Pour ⅓ cup of muffin mixture into each prepared muffin liner.
8. Bake for 25 minutes.
9. Remove from the oven and cool on a rack for 5 minutes.

One muffin provides 1½ oz eq. grains