Key Lime And Blueberry Corn Muffins

• 1 cup Blueberries (I Used Dried)
• 1/3 cups Fresh Key Lime Juice (use Regular Limes If Key Limes Aren't Available)
• 1-1/2 cup Flour
• 1-1/2 cup Cornmeal
• 1 cup Sugar
• 1 Tablespoon Plus 1 Teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Milk
• 1/3 cups Key Lime Zest
• 1/4 cups Vegetable Oil
• 2 whole Eggs
• 2 Tablespoons Butter, Softened

1. If using dried blueberries, place berries into a bowl and mix together with the lime juice. Allow them to sit for several hours. If using fresh, just mix them together and proceed with the recipe.
2. Preheat oven to 350u0b0F. Line a 12-count cupcake pan with paper liners.
3. In a large mixing bowl, combine all of the ingredients (including the blueberry/juice mixture). Fold together ingredients just until combined. Scoop batter into muffin cups. I filled mine just about to the rim of the muffin wells.
4. Bake in a 350u0b0F oven until a toothpick inserted comes out clean. This will take about 25-30 minutes.
5. Makes about a dozen muffins.

blueberries, fresh key lime juice, flour, cornmeal, sugar, baking powder, salt, milk, ubc, eggs, butter

Taken from tastykitchen.com/recipes/breads/key-lime-and-blueberry-corn-muffins/ (may not work)