Shelly's Recipe

BLUEBERRY CORNMEAL MUFFINS

Category: Muffins

2 cups flour
2/3 cup firmly packed brown sugar
1/2 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup whole buttermilk
1/2 cup butter, melted
2 eggs, lightly beaten
1 cup fresh blueberries, washed and dried

Preheat oven to 350. Grease and flour a 12-cup muffin pan; set aside.
In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt.

In a small bowl, combine buttermilk, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.

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.