Multigrain Blueberry-Ginger Muffins
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In a separate bowl, whisk yogourt with honey, oil and egg. Make a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened. Add frozen blueberries; gently stir just until combined. Do not overmix.
Divide the batter evenly between the lined muffin cups. Bake 20 to 25 min. or until the tops spring back lightly when touched.