Blueberry Cornmeal Muffins

From Taste of the South.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 2⁄3 cup  firmly packed brown sugar
• 1⁄2 cup cornmeal
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup whole buttermilk
• 1⁄2 cup butter, melted
• 2  eggs, lightly beaten
• 1  cup fresh blueberries, washed and dried

Directions

1. Preheat oven to 350*.
2. Grease and flour a 12-cup muffin pan; set aside.
3. In a medium bowl, combine flour, brown sugar, cornmeal, baking powder, baking soda, and salt.
4. In a small bowl, combine buttermilk, butter, and eggs; add to flour mixture; stirring just until combined.
5. Gently fold in blueberries.
6. Divide batter among cups of prepared pan.
7. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean.
8. Remove from pans and let cool on wire racks.