Blueberry Corn Buttermilk Muffins

Crunchy aromatic cornmeal with frozen blueberries (available year-round) provide great afternoon snack or early am pre-beachcombing breakfast. Nutmeg & lime give nice kick to berries.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  cup all-purpose flour
• 2  tablespoons all-purpose flour
• 1  cup yellow cornmeal
• 1  tablespoon double-acting baking powder
• 1  teaspoon kosher salt
• 1⁄2 cup unsalted butter, melted and cooled
• 1  large egg
• 1⁄3 cup honey
• 1⁄3 cup sugar
• 3  key limes, juice and zest of
• 1⁄8 teaspoon nutmeg
• 1  teaspoon vanilla
• 1  cup buttermilk
• 2  cups  thawed drained blueberries (or more)

Directions

1. preheat oven to 425 degrees F. Grease & flour, using cornmeal, a 12 muffin tin. Tap out excess cornmeal.
2. Sift together the flour, cornmeal, baking powder, salt, and nutmeg.
3. Mix together butter, egg, honey, sugar, vanilla & Buttermilk.
4. Add wet to dry & mix just to blend.
5. Fold in the drained blueberries.
6. Scoop batter into prepared muffin pans.
7. Bake 25 minutes, until golden brown on edges. Cool on wire rack or serve hot.