Blueberry Cornbread Muffins

You'll want to have these with a big bowl of chili, which probably doesn't seem like something you'd want when we're headed into summer, but last weekend it was gorgeous and in the 80's and today it's 50 and rainy outside, so maybe chili's on the menu.  If not, have these at an outdoor BBQ or for a weekend breakfast.  Either way, they're delicious!  

Ingredients:
 - 1/2 cup flour (hold back 1 tbs of flour)
 - 1/2 tsp salt
 - 1 tbs baking powder
 - 1 cup fine yellow corn meal
 - 2 tbs sugar
 - 1 cup buttermilk
 - 1/2 cup skim milk
 - 1/2 tsp baking soda
 - 1 egg
 - 3 tbs butter, melted + 1 tbs of vegetable or canola oil
 - 1/2 tsp vanilla extract
 - 8 oz dried blueberries (hold back 1 oz of blueberries)

Preheat oven to 350 degrees.  Sift flour, salt, baking powder and combine with corn meal and sugar in a bowl.  In separate bowl, combine buttermilk, milk, egg and baking soda.  Mix until incorporated.  Add flour mixture, stirring to combine. Add melted butter and oil mixture, stirring constantly.  Add vanilla extract.

Toss 7 oz of dried blueberries with 1 tbs of flour. (This helps hold the blueberries in place in the batter so they don't all sink to the bottom when baking.  Add blueberries to batter and lightly stir.

Spoon into greased muffin pan.  I got about 12 - 16 muffins.  Using the rest of the blueberries (1 oz) lightly press a few blueberries into the top of each muffin.  Bake for 25-30 minutes or until golden brown.  A toothpick should come out clean from the center when the muffins are done.  Immediately remove muffins from pan and place on cooling rack.  Enjoy!


LMF

Recipe is adapted from Pioneer Women's mini-muffin recipe {here}.  Be careful printing the recipe from this link, I noticed a few steps missing as I was making it.