Blueberry Corn Buttermilk Muffins

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Crunchy aromatic cornmeal with frozen blueberries (available year-round) provide great afternoon snack or early am pre-beachcombing breakfast. Nutmeg & lime give nice kick to berries.

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Steps

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Preheat oven to 425 degrees f.

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Grease & flour , using cornmeal , a 12 muffin tin.

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Tap out excess cornmeal.

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Sift together the flour , cornmeal , baking powder , salt , and nutmeg.

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Mix together butter , egg , honey , sugar , vanilla & buttermilk.

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Add wet to dry & mix just to blend.

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Fold in the drained blueberries.

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Scoop batter into prepared muffin pans.

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Bake 25 minutes , until golden brown on edges.

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Cool on wire rack or serve hot.

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Ingredients

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all-purpose flour, yellow cornmeal, double-acting baking powder, kosher salt, unsalted butter, egg, honey, sugar, limes, juice and zest of, nutmeg, vanilla, buttermilk, blueberries