Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup white sugar
2 tbsp light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons melted unsalted butter
1 large egg, beaten
1 2/3 cup fresh blueberries
Preparation:
Preheat oven to 400 degrees F.
Line a muffin pan with 12 paper liners. Add the cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Whisk dry ingredients for a half a minute to combine.
With a spatula, form a well in the center of the dry ingredients and pour in the buttermilk, butter, and egg. Stir together until the batter is just barely combined. Add the blueberries and gently fold to combine.
Divide the batter into the 12 muffin cups, filling each approximately two-thirds full. Bake 25 minutes, or until the tops are golden-brown.