Blueberry Corn Muffins
Golden corn muffins bursting with blueberries.
1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter
1 large egg
1 cup buttermilk
1 1/2 cups fresh blueberries, dredged in flour
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- In a large bowl combine flour, cornmeal, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse meal.
- Add the egg and buttermilk; mix only until absorbed. Fold in the berries. Pour batter into cups, making each cup two-thirds full.
- Bake 15 to 20 minutes or until browned and the center springs back when gently pressed. Cool on a wire rack.
Makes 12 muffins.