Blueberry Cornmeal Muffins
Ingredients
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2 cups all-purpose flour
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2/3 cup firmly packed brown sugar
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1/2 cup cornmeal
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 cup whole buttermilk
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1/2 cup butter, melted
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2 large eggs, lightly beaten
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1 cup fresh blueberries, washed and dried
Directions
1.
Preheat oven to 350 degrees F. Grease and flour a 12-cup muffin pan; set aside.
2.
In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt.
3.
In a small bowl, combine buttermilk, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.
4.
Divide batter among cups of prepared pan. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from pans and let cool on wire racks.
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