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Blueberry Cornbread Muffins

1 cup cornmeal 1 cup flour 1/4 cup sugar 2 teaspoons baking powder Pinch salt 1 cup fresh blueberries 1 egg 1 cup Vanilla Rockin’ Protein Builder 6 tablespoons vegetable oil 1 lemon, juiced

Heat oven to 400 degrees. Line muffin tin with 12 paper or foil muffin liners and set aside. In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat. In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes. Nutritional information per serving: 245 calories; 25 grams carbohydrates; 5 grams protein; 15 grams fat; 6 grams sugar All materials courtesy of Family Features. To learn more, visit