Blueberry Corn Muffins

Happy Wednesday! After a week of incredibly warm weather in New England, we all woke up to a winter wonderland this morning. Except it is really far from wonderful. I could definitely do without the snow and all of the shoveling that awaits me this afternoon. After waking up to all of this snow, I really just want to get back into bed and stay there for a while. Luckily I had these blueberry muffins to wake up to. They were just what I needed to get me out of bed on this snowy morning.

If only it were the middle of August, the weather was warm and blueberries were in season. And of course there were be no snow and shoveling to do. Wouldn't that be nice?

Blueberry Corn Muffins

Recipe from Two Peas and Their Pod

Yield: 12 Muffins

1 cup all-purpose flour

1 cup ground yellow cornmeal

1/2 cup granulated sugar

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

3 tbsp unsalted butter, melted and cooled

3 tbsp canola oil

1 tsp vanilla extract

2 large eggs 

1 cup fresh blueberries

Preheat oven to 400 degrees F. Fill a muffin pan with paper liners and set aside. 

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. 

In a medium bowl, whisk together the buttermilk, melted butter, canola oil, vanilla and eggs until combined. Pour the liquid ingredients into the bowl with the dry ingredients. Mix with a rubber spatula until just combined. Do not overmix. Gently fold in the blueberries. Divide the batter evenly among the prepared muffin tins.

Bake for approximately 15 minutes or until an inserted toothpick comes out clean. Transfer the pan to a cooling rack and allow to cool completely before serving.