Blueberry Corn Muffins

A nice muffin to start the day.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups flour
• 3⁄4 cup yellow cornmeal
• 1⁄2 cup sugar
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup milk
• 2  large eggs
• 1⁄4 cup butter, melted
• 1  cup blueberries, fresh, rinsed and dried

Directions

1. Preheat oven to 400°F
2. Generously grease 12 muffin cups or line with papers.
3. Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
4. Whisk to blend thoroughly.
5. In a separate bowl, whisk together milk, eggs, and melted butter.
6. Make a well in dry ingredients and pour in egg mixture.
7. Blend with a wooden spoon until a moist, lumpy batter is formed.
8. Stir in blueberries.
9. Spoon into prepared muffin cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
10. Cool on a rack for 5 minutes, then transfer to the rack to complete cooling.