Blueberry Cornbread Muffins

1 cup yellow cornmeal*

1 cup unbleached flour

1/2 cup brown sugar

1 Tbsp baking powder

1/2 tsp salt

1 cup fresh blueberries

1/4 cup butter, melted**

2 eggs**

1 cup milk**

Preheat oven to 425° and coat a 12-cup muffin tin with softened butter.

In a large bowl, Combine the cornmeal, flour, sugar, baking powder, and salt.

Rinse and drain the blueberries, sorting out any stems or spoiled berries. Add berries to flour mixture and stir gently to coat.

In a smaller bowl, beat the eggs slightly, then gradually whisk in the butter, then the milk.

Add the egg mixture all at once to the flour mixture and gently fold the two together. Don’t over-mix! The batter will be lumpy, and a few streaks of flour are okay.

Distribute the batter evenly among the muffin tin cups. Bake at 425° for 7-9 minutes, then lower oven temperature to 350° and bake another 8 to 12 minutes, or until tops spring back when lightly touched.

Remove muffins from tin immediately with a non-metal utensil (plastic knife or silicone spatula works well), and serve warm, or transfer to rack to cool.

*Make sure to use 100% cornmeal, not a cornmeal mix (which already has flour and leavening added).

**It’s best for the milk, eggs, and melted butter to be about room temperature before mixing. If yours are refrigerated, start by microwaving the milk for 20 to 30 seconds, and placing the uncracked eggs in a bowl of warm water, Also, make sure your melted butter has a chance to cool a bit before you add it to the beaten eggs.