Blueberry Cornbread Muffins

Prep Time: 20 mins | Cook Time: 20 mins | Course: Breakfast | Yield: 1 ½ dozen

Light cornbread muffins bursting with blueberries are so delicious with just a smear of melty butter. These muffins are best warm, I spread a pat of butter on top of any that may be left, and heat in the microwave for 12 seconds. Inspired by The Silver Palate Girls in their cookbook The Silver Palate Good Times.

1 cup cornmeal

1 cup flour

⅓ cup brown sugar

2 ½ tsp baking powder

½ tsp salt

1 cup buttermilk

1 egg

1 tsp vanilla

6 Tbsp butter, melted

1 ½ cups fresh blueberries

½ cup dried blueberries

Preheat oven to 400*. In a large mixing bowl, whisk cornmeal, flour, brown sugar, baking powder, and salt together. In a separate mixing bowl, whisk the buttermilk, egg, and vanilla together. Pour liquid over the dry mixture, add the butter and gently fold into the dry ingredients. Fold in fresh and dried blueberries. Place liners in muffin wells and fill ¾ of the way full. Bake muffins for 20-25 minutes or until golden brown and a toothpick tester comes out clean. If using an insta-thermometer, the muffins should read a minimum of 200*. If making mini muffins, bake for 12-15 minutes.