My first batch of whole wheat corn muffins was encouraging, but not perfect. When it’s perfect, I’ll share the recipe. 
In the meantime, here are my notes for next time.
1. Canned blueberries are nowhere near as delicious as fresh, frozen, or even dried. Bargain = fail.
2. The wheaty texture was good, but the muffins stick to the muffin papers horribly. Next time grease the pan with butter and bake them direct for that crunchy bottom.
3. 1/3c of maple syrup is not quite enough sweetener to effectively replace 1c. of sugar even though I do want to reduce the sweetness. I had been concerned that using a liquid sweetener might make the batter too runny, but actually the whole wheat flour takes care of that problem quite nicely.
4. Cutting the salt in half works perfectly well.
