Blueberry Corn Muffins - cooking recipe

Ingredients

1 1/4 c. corn meal
1 c. unsifted flour
1/4 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/4 c. packed brown sugar
1 egg
1 c. buttermilk
3/4 c. corn oil
1 1/2 c. fresh or frozen blueberries

Preparation

Preheat oven to 425\u00b0.
Grease a 12-muffin tin with butter. Combine the dry ingredients in a large mixing bowl. In another bowl, combine the egg, buttermilk and oil, then blend with wire whisk.
Pour the egg mixture into the dry ingredients, stirring until blended.
Fold the blueberries into the batter.
Be careful not to overmix or the batter will turn blue.
Spoon the batter into greased muffin tin.
Bake for 20 minutes.
Serve the muffins warm with butter.