Mmmmm…blueberries…I’m definitely going through a phase right now. Every week I pick up a new basket or two of the sweet and tart little fruit, and I find myself contemplating in what new ways I can use them. This weekend  I was at home for Father’s Day and came across this recipe for blueberry-orange cornmeal muffins while flipping through my mom’s magazines. Aside from the enticing blend of tart and juicy blueberries mixed with the brightness of orange zest, I was drawn in by the use of yogurt and the heartier texture of a cornmeal base. (And also the fact that each muffin has only 156 calories!) I did made some important variations to the recipe (see comments below). I cannot wait to make these for my next summer brunch party!

{ Blueberry & Orange Cornmeal Muffins with an Orange Glaze }

Lightly coat the blueberries with flour so they do not sink to the bottom – this really works and is a trick that can be applied to prevent nuts, chocolate chips or fruits from sinking to the bottom of any batter.

For a better batter (martha’s recipe just seemed too dry to me):

• Add an additional 2-3 tbsp. of yogurt to the batter.
• Instead of reserving the orange juice for the glaze alone, add ~2-3 tbsp. of it to the wet ingredients. *Use a freshly squeezed orange!
• Don’t skip on the glaze – it really enhances all flavors and it’s incredibly easy (literally 2 ingredients)! I actually found I had to double the recipe for the glaze to coat all 12 muffins (and I really can’t imagine it adding many calories if you’re digging this recipe for a low-cal muffin).