Blue Corn-Blueberry Muffins

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 1 cup fresh blueberries
• 2 1/2 tablespoons pearl sugar (optional; see Notes)

1. Preheat oven to 400u0b0 and generously grease 12 muffin cups (1/2-cup capacity). Sift cornmeal, flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make a well in the center of the dry ingredients, pour liquid ingredients into well, and stir to combine. Fold in berries.
2. Fill each muffin cup 2/3 full with batter and sprinkle tops with pearl sugar if you like. Bake until golden on top, about 25 minutes. Transfer tin to a rack and let cool 10 minutes before removing muffins.
3. Note: Nutritional analysis is per muffin.

cornmeal, flour, granulated sugar, baking powder, baking soda, salt, buttermilk, eggs, unsalted butter, fresh blueberries, pearl sugar

Taken from www.myrecipes.com/recipe/blue-corn-blueberry-muffins (may not work)