All-Year Blueberry Corn Muffins
1 cup buttermilk 2 large eggs
1/4 cup corn oil 1 cup cornmeal 1 cup all purpose flour
2/2 cup packed golden brown sugar 1 1/2 teaspoons
baking powder
3/2 teaspoon baking soda
4/4 teaspoon salt 1 box (12 oz) frozen blueberries; unthawed
Preheat oven to 400F. Line 12-cup muffin pan with muffin
papers. Whisk buttermilk, eggs and corn oil together in
small bowl. Sift cornmeal, flour, brown sugar, baking
powder, baking soda and salt into large bowl. Add
blueberries and toss to coat thoroughly. Add buttermilk
mixture and stir just until dry ingredients are moist. Spoon
batter into prepared muffin pan. Bake until tester inserted
into center of muffins comes out clean, about 27 minutes.
Transfer muffins to rack. Let stand 15 minutes and serve.
12 muffins
Tracy's Notes: There was a bit more batter than I had room
for in 12 muffin cups. Makes more like 16 of the largest
size I have. Oh, and 27 minutes was too long in my oven. I
took them out at 22 and some were a bit overdone on the
bottom even then.
Contributor: Bon Appetit
Yield: 6 servings
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