Blueberry Cornmeal Muffins

Hmm, see a carbohydrate theme in the recipes lately? So yummy...Anyway, this is a great muffin. The texture of the cornmeal and the slight hint of orange really makes them a bit different from plain ol' blueberry muffins. This originally appeared in Family Fun magazine in the fall of '07.

Cornmeal Blueberry Muffins
makes approximately 1 dozen
Ingredients

• 1 1/2 cups flour
• 3/4 cup cornmeal
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon finely grated orange zest (I substituted orange extract since I didn't have zest)
• 1 1/4 cups buttermilk
• 2 eggs
• 2 tablespoons canola oil
• 1 1/2 cups fresh or frozen blueberries (If you use frozen, do not thaw before adding)

Directions

• Preheat oven to 400°. Grease the bottoms only of 12 standard muffin cups.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and orange zest. In a medium bowl, whisk the buttermilk, eggs and oil until well blended. Add the buttermilk mixture to the dry ingredients and stir just until batter is blended. Gently fold in blueberries.
• Divide the batter among the prepared muffin cups. Bake muffins for 15 minutes or until tops are golden and a toothpick comes out clean. Let the muffins cool for 5 to 10 minutes on a wire rack before removing them.