Blueberry Cornmeal Muffins

From taste of the south.

Preheat oven to 350.

Grease and flour a 12-cup muffin pan.

Set aside.

In a medium bowl , combine flour , brown sugar , cornmeal , baking powder , baking soda , and salt.

In a small bowl , combine buttermilk , butter , and eggs.

Add to flour mixture.

Stirring just until combined.

Gently fold in blueberries.

Divide batter among cups of prepared pan.

Bake for 18 to 20 minutes , or until a toothpick inserted in center comes out clean.

Remove from pans and let cool on wire racks.

all-purpose flour, brown sugar, cornmeal, baking powder, baking soda, salt, whole buttermilk, butter, eggs, fresh blueberries