Blueberry Buttermilk Corn Muffins

• 1 1/3 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour, plus 1 tablespoon
• 1 1/3 cups yellow cornmeal (about 7 ounces)
• 3/4 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon fine salt
• 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)

1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
2. In a large bowl, whisk the buttermilk, eggs and vanilla to blend.
3. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds.
4. Drop in the cold butter cubes.
5. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels).
6. Pour the dry ingredients over the buttermilk mixture.
7. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
8. In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries.
9. Toss to coat the berries.
10. Scatter the berries over the batter and fold in.
11. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center.
12. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
13. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.
14. Let the muffins stand 5 to 10 minutes.
15. Twist each muffin in place to loosen the edges from the pan.
16. Lift the muffins out onto a rack and cool.

buttermilk, eggs, vanilla, flour, yellow cornmeal, sugar, baking powder, salt, butter, frozen blueberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-buttermilk-corn-muffins-recipe.html (may not work)