Blueberry Orange Cornmeal Muffins

From Everyday Food
http://www.marthastewart.com/873228/blueberry-orange-cornmeal-muffins

Ingredients

• 1 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
• 1 cup fine yellow cornmeal
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup low-fat plain yogurt
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 2 teaspoons finely grated orange zest, plus 2 teaspoons orange juice
• 1 1/4 cups blueberries (7 ounces)
• 1/3 cup confectioners' sugar

Directions

1. Preheat oven to 400 degrees. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together 1 cup flour, cornmeal, granulated sugar, baking powder, and salt. In a small bowl, whisk together yogurt, butter, vanilla, and orange zest. Add to flour mixture, stirring until combined (do not overmix).
2. In a medium bowl, toss blueberries with 1 tablespoon flour to coat, then fold into batter. Divide batter among muffin cups. Bake until puffed and set, about 20 minutes, rotating pan halfway through. Let muffins cool in pan on a wire rack.
3. Stir together orange juice and confectioners' sugar. Drizzle over muffins and let glaze set, about 10 minutes, before serving.
   
   
   
   I admit I was very lazy while making these.  My measurements were all about "good enough" and "eyeballing".  I spent more time singing and dancing through my kitchen than paying attention to following this recipe closely.
   As you can see by the uncooked muffins on the left - I may not have eyeballed my 1 cup yogurt accurately - the batter was a bit dry.
   Most of the blueberries sunk to the bottom of each muffin cup during baking but having a blueberry bottom layer was just fun.  These were actually really good!  Husband of Cheerios had a few of these and he really isn't a muffin guy.  My parents each had one too and said that they liked them.  I WILL be making these again.