Recipe: Blueberry Corn Muffins

recipelink.com Chat Room Recipe Swap - 2001-07-22
From: recipelink.com

Blueberry Corn Muffins
From: PENMART01
Newsgroup: rec.food.cooking
Date: 10-10-2000

For high tops fill muffin cups to within 1/4-inch from the top.

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled
1 large egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups picked over blueberries

In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Bake the muffins in the middle of a preheated 425F. oven until they are golden and turn them out onto a rack immediately.