Blueberry and Basil Muffins

You don't really taste basil in these muffins, but it gives a what-is-that-taste?? kind of taste.

3/4 cup (wild) blueberries
2-4 tsp finely chopped basil leaves
1/2 tsp lime zest
1 cup flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup milk
4-5 tbsps honey
1 tbsp olive oil
1 tsp vanilla extract

First set aside 1/4 cup of blueberries. Next toss 1 tsp of flour with the remaining 1/2 cup of berries. This will keep them from sinking in the muffins. Set aside. (These were still some wild blueberries we picked on our camping trip, but you can use the berries you pick up at the market)

Mix together the basil leaves, lime zest, flour, cornmeal, baking powder, baking soda and salt. 

Whisk together the egg, milk, honey, olive oil and vanilla extract, then mix this into the dry ingredients just until combined.

Fold in the floured blueberries.

Pour batter into paper-lined muffin tins and sprinkle the 1/4 cup of berries on the tops of the muffins.

Bake at 400 F for 15 minutes.

Makes 12 medium muffins...not too sweet and not too cakey.

Another recipe using Algonquin Provincial Park blueberries:
http://hotandcoldrunningmom.blogspot.ca/2017/07/fresh-blueberry-pancakes.html