Features of "All-Year Blueberry Corn Muffins"

Ingredients for "All-Year Blueberry Corn Muffins"
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1 cup buttermilk
2 lrg eggs
1/4 cup corn oil
1 cup cornmeal
1 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 box frozen blueberries unthawed (12-ounce)

Method of cooking "All-Year Blueberry Corn Muffins"

Preheat oven to 400F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist. Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve. Makes 12.