Blueberry Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick Butter)|
|Blueberries||1 1⁄2 Cup (24 tbs), thawed (Fresh Or Frozen)|
Mix dry ingredients in a large bowl.
Beat egg, buttermilk and melted butter in smaller bowl.
Add to flour mixture and stir just until flour is moistened.
Fold in blueberries.
Spoon batter into greased muffin tins and bake until lightly brown.
Bake at 425 degrees 20 to 25 minutes