BLUEBERRY CORNBREAD MUFFINS by NancyC
Makes 17 muffins

1 cup yellow cornmeal
1 cup all-purpose unbleached flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons butter, melted
1 cup buttermilk
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1 1/4 cups fresh blueberries
1 cup fresh or frozen (and thawed) corn kernels
Optional: granulated or coarse sugar, for sprinkling on top of muffins

Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.

In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.

In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. If desired, lightly sprinkle tops of muffins with sugar.

Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in centers comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack, or serve warm, spread with butter or blueberry jam, if desired.

Recipe from NancyC | nancy-c.com