Blueberry Corn Muffins

By Tanya Milosevich

INGREDIENTS

• 3 cups all-purpose flour
• 1 cup of sugar
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cup milk
• 1/2 pound butter, melted and cooled
• 2 extra-large eggs
• 1 pint fresh blueberries
  

PREPARATION

1. Preheat oven to 350 and line a large muffin tin with paper liners.
2. In a large bowl, mix the dry ingredients together.
3. In a separate bowl, combine the milk, melted butter, and eggs.
4. Pour the wets into the dry ingredients and mix just until blended. Do not over mix!
5. Carefully fold in the blueberries.
6. Bake for 30 minutes or until tops are golden and a toothpick comes out clean.

Prep time: 10 minutes; cook time: 30 minutes. Makes 12 muffins.