Blueberry Corn Buttermilk Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon double-acting baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1/3 cup honey
• 1/3 cup sugar
• 3 key limes, juice and zest of
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 cups thawed drained blueberries (or more)

Recipe

• 1 preheat oven to 425 degrees f. grease & flour, using cornmeal, a 12 muffin tin. tap out excess cornmeal.
• 2 sift together the flour, cornmeal, baking powder, salt, and nutmeg.
• 3 mix together butter, egg, honey, sugar, vanilla & buttermilk.
• 4 add wet to dry & mix just to blend.
• 5 fold in the drained blueberries.
• 6 scoop batter into prepared muffin pans.
• 7 bake 25 minutes, until golden brown on edges. cool on wire rack or serve hot.