Blueberry-Cornmeal Muffins

• 6 tablespoons unsalted butter, melted
• 1 12 cups all-purpose flour
• 12 cup fine ground cornmeal
• 2 teaspoons baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 14 teaspoon nutmeg
• 23 cup firmly packed light brown sugar
• 2 large eggs
• 1 cup whole milk
• 1 cup blueberries
• 2 tablespoons sugar
• 1 teaspoon cinnamon

1. Preheat oven to 350F Spray or line 12 standard muffin pan.
2. In a bowl, stir together flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar.
3. Set aside.
4. By hand or mixer: In a large bowl, whisk the eggs until blended.
5. Whisk the milk and butter.
6. Add the dry ingredients and stir with a rubber spatula just until moistened.
7. Do not overmix.
8. Fold in berries.
9. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
10. Combine the topping ingredients and sprinkle the cinnamon mixture evenly over the tops.
11. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes.
12. Transfer to wire rack and let cool in pan for 2 minutes, then turn out onto the rack.
13. Stir in airtight container at room temperature for 2 days.

unsalted butter, flour, ground cornmeal, baking powder, baking soda, salt, nutmeg, brown sugar, eggs, milk, blueberries, sugar, cinnamon

Taken from www.food.com/recipe/blueberry-cornmeal-muffins-285758 (may not work)