Blueberry Corn Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon light brown sugar, packed
- 1/2 cup granulated sugar, minus 1 tablespoon
- 1 extra large egg
- 6 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup whole milk (I used 1/2 milk and 1/2 buttermilk)
- 3/4 cup fresh blueberries
Directions
Rinse the blueberries; spread out in a single layer on several layers of paper towels to dry completely. Melt the butter in a small bowl in the microwave just until barely melted; set aside to cool. Preheat the oven to 400°F. Butter or spray a muffin pan with cooking spray. Measure a packed tablespoon of brown sugar out and add it to a measuring cup; spoon in enough granulated for the both to total 1/2 cup. Add it to a large mixing bowl. Add the flour, cornmeal, baking powder, and salt; whisk or sift the mixture together. Make a well in the center. Set aside. In another mixing bowl, whisk the egg slightly. Whisk in the vanilla, and milk/buttermilk. Pour the melted butter into the well of dry ingredients. Add the egg mixture and gently mix in just until combined. Fold in the blueberries. Fill muffin cups almost 3/4 full with batter. Bake for 15 to 17 minutes or until a toothpick in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Using a dinner knife to loosen the edges, remove muffins to the wire rack to cool completely.
