Blueberry Corn Muffins

• 1 c stone-ground yellow cornmeal
• 1 c flour
• 1/2 c. granulated sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 lg egg
• 1 c buttermilk
• 6 tbsp unsalted butter melted and cooled
• 1 c blueberries
• 1 c fresh corn kernels
• 1 tbsp turbinado sugar

1. 1. Preheat oven to 400 F. Place baking liners in 12 c muffin pan and set aside. Combine cornmeal, flour, granulated sugar, baking powder and salt in bowl and set aside.
2. 2. In a separate bowl, whisk egg buttermilk and butter together and stir into dry ingredients until just combined. Gently fold in blueberries and corn. Divide batter among muffin cups and sprinkle with turbinado sugar.
3. 3. Bake until a skewer inserted into center of muffins comes out clean about 25 minutes.

stoneground yellow cornmeal, flour, sugar, baking powder, salt, egg, buttermilk, butter, blueberries, fresh corn kernels, turbinado sugar

Taken from www.epicurious.com/recipes/member/views/blueberry-corn-muffins-50078163 (may not work)