All-Year Blueberry Corn Muffins Recipe

Preheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

Tracy's Notes: There was a bit more batter than I had room for in 12 muffin cups. Makes more like 16 of the largest size I have. Oh, and 27 minutes was too long in my oven. I took them out at 22 and some were a bit overdone on the bottom even then.

Contributor: Bon Appetit