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Blueberry Corn Muffins

Serves: 12
(serving size: 1)

Ingredients

1 1/2 cup white flour

1/2 cup cornmeal

1/2 cup sugar

1 tbs baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 cup blueberries

1 cup buttermilk

3 eggs

1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees.

Combine dry ingredients.

In cuisinart or large bowl whisk together buttermilk, eggs and melted butter until smooth.

Add dry ingredients until evenly moistened. Do not overmix.

Fold in blueberries.

Divide the batter evenly among muffin cups. Bake until the tops are golden brown a toothpick inserted in the centers comes out clean, 20-25 minutes.

Submitted by Ellen :Muffins A to Z by Marie Simmons