My dad is the greatest. To celebrate him on Father's Day, I made an elaborate brunch filled with his favorite foods. These blueberry corn muffins combine his favorite things: cornmeal, fruit, and whole-wheat. The 1 tablespoon of baking powder called for in this recipe seems alarming, but it's integral in producing a featherlight texture.

Whole Wheat Blueberry Corn Muffins

Ingredients

1/3 cup whole wheat pastry flour
1 cup yellow cornmeal
1 tablespoon baking powder (I know, it sounds like a lot, go with it!)
1 teaspoon salt
1/2 cup sucanat (this is basically all natural brown sugar--you can find it at health stores and many supermarkets. In India, we call it Shakar or Gur)
zest of one lemon (about a tablespoon)
1 teaspoon vanilla extract
1 egg
1/3 cup agave syrup
3/4 cup buttermilk, or 1/2 cup milk mixed with 1/4 cup yogurt
2 cups blueberries (it's about a pint)
1/3 cup Refined Coconut Oil (or vegetable oil)

Directions

Preheat the oven to 425 degrees Fahrenheit
In a large bowl, mix together the flour, cornmeal, baking powder, salt, sucanat and lemon zest. I like to do this with a whisk to get the zest incorporated properly
In a medium bowl, mix together all your wet ingredients: agave, egg, buttermilk, vanilla extract, and coconut oil (I have to confess, when I'm lazy, I just do this all in the same bowl. But it's really better if you separate them).
Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries
Fill a greased and lined muffin tin. Bake for 15-20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean
Makes 12 muffins