Blueberry Cornmeal Muffins

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My third Crazy Cooking Challenge

As I was scouring the internet for blueberry muffin recipes, I found these muffins on Slow Family Online. I remember my mother making something similar, so I knew Suz had a winner in this post. The addition of cornmeal adds such an interesting texture and substance that I find it difficult to stop eating them. So after a reasonable sampling, I packed up the remaining muffins with some honey butter and took this blueberry goodie bag with me for an appointment at our veterinarian's office. This busy young women in the office were very surprised and very pleased.



Ingredients

1 cup flour
1 cup cornmeal
1/3 cup sugar
2 1/2 tablespoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 egg, beaten
1/3 cup canola oil
1 2/3 cups blueberries

Directions

• Preheat oven to 400 F (200 C)
• Place muffin liners in pan or grease the pan
• Whisk together flour, cornmeal, sugar, baking powder, and salt to combine
• In another bowl, combine the buttermilk, egg, and oil
• Add the liquid ingredients to the dry and mix until just combined. (Over mixing hurts the texture)
• Add the blueberries (I was using frozen, so I rinsed them to get rid of the juice and avoid having blue muffins), stirring until just combined
• Fill the muffin pans (3/4 full)
• Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean

Makes 21 muffins