1 pkg. dry yeast
1 c. warm water
3 1/4 c. all purpose flour, divided
2 tbsp. honey
2 tbsp. unsalted butter, melted
1/2 tsp. salt
1 c. fresh or frozen blueberries, thawed and drained
2 tbsp. cornmeal, divided

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, honey, butter, and salt; mix well. Stir in enough remaining 1 1/4 cups flour to make a soft dough. Gently knead in blueberries. Turn dough out onto a lightly floured surface; roll to 1/2 inch thickness. Cut dough into rounds with a 3 inch cutter. Sprinkle 2 baking sheets with 1 tablespoon cornmeal. Transfer dough rounds to baking sheets, placing 2 inches apart. Sprinkle remaining 1 tablespoon cornmeal evenly over tops of muffins. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Heat an electric skillet on medium heat (350 degrees) until hot. Using a wide spatula, transfer muffins to skillet, 7 at a time. Cook, partially covered, 5 minutes. Turn muffins over. Cook, partially covered. An additional 8 to 10 minutes. Remove from skillet and let cool on wire racks. Repeat with remaining muffins. Yield: 14 muffins (150 calories.)