Banana-Blueberry Cornmeal Muffins

Vegetable-oil cooking spray
1/2 cup(s) yellow cornmeal, preferably stone ground
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
2 teaspoon(s) all-purpose flour
1 1/2 cup(s) mashed ripe bananas (from 3 large bananas)
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) brown-rice syrup or honey
1 tablespoon(s) fresh lemon juice
1 large egg
1 teaspoon(s) vanilla extract
1 cup(s) fresh or frozen blueberries
1 1/2 teaspoon(s) sanding sugar or granulated sugar

Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

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