All Year Blueberry Corn Muffins Recipe

• 1 c. buttermilk
• 2 lrg Large eggs
• 1/4 c. corn oil
• 1 c. cornmeal
• 1 c. all purpose flour
• 1/2 c. packed golden sugar
• 1 1/2 tsp baking pwdr
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 box frzn blueberries unthawed (12-oz)

1. Preheat oven to 400F.
2. Line 12-c. muffin pan with muffin papers.
3. Whisk buttermilk, Large eggs and corn oil together in small bowl.
4. Sift cornmeal, flour, brown sugar, baking pwdr, baking soda and salt into large bowl.
5. Add in blueberries and toss to coat thoroughly.
6. Add in buttermilk mix and stir just till dry ingredients are moist.
7. Spoon batter into prepared muffin pan.
8. Bake till tester inserted into center of muffins comes out clean, about 27 min.
9. Transfer muffins to rack.
10. Let stand 15 min and serve.
11. Makes 12.

buttermilk, eggs, corn oil, cornmeal, flour, golden sugar, baking pwdr, baking soda, salt, blueberries unthawed

Taken from cookeatshare.com/recipes/all-year-blueberry-corn-muffins-63414 (may not work)