Preheat the oven to 375 degrees.
In a medium-sized mixing bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. Set aside.
In a separate bowl, whisk together the milk, cinnamon applesauce, egg and sage.
Combine the wet mixture with the dry mixture and mix well. Fold in the blueberries.
Spoon batter into a greased 12-cup muffin pan.
Bake for 25 minutes and serve warm.
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1/4 cup brown sugar
2 tsp. baking powder
Salt to taste
1 cup milk
1/4 cup plus 1 Tbsp. cinnamon applesauce
1 egg
1/4 cup finely chopped sage
1 1/2 cups blueberries
1 cup stone-ground yellow cornmeal
1/4 cup brown sugar
2 tsp. baking powder
Salt to taste
1 cup milk
1/4 cup plus 1 Tbsp. cinnamon applesauce
1 egg
1/4 cup finely chopped sage
1 1/2 cups blueberries
This article appears in June 2012.