| 1 cup buttermilk | | 2 lrg eggs | | 14 cup corn oil | | 1 cup cornmeal | | 1 cup all purpose flour | | 1/2 cup packed golden brown sugar | | 1 1/2 tsp baking powder | | 1/2 tsp baking soda | | 1/4 tsp salt | | 1 box frozen blueberries unthawed (12-ounce) |
| | 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. | | Makes 12. |
|
