Blueberry Cornmeal Muffins

Eshun really, really loves these muffins, and yes, the kids like them too. They have a pleasant crunch from the cornmeal and are a pretty yellowish colour dotted with blueberries.

Ingredients:

• 2 cups all purpose flour
• 1 cup cornmeal
• ¾ sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups fresh or frozen blueberries
• 1 ½ cups buttermilk
• 3 large eggs, beaten
• ¾ vegetable oil
• ½ tsp vanilla
• ½ tsp grated lemon rind

Directions:

1. Preheat oven to 350F
2. Grease a muffin pan or line with muffin papers.
3. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a medium bowl; stir with a fork to blend. Add blueberries and toss to coat with flour mixture.
4. Combine buttermilk, egg, vegetable oil, vanilla, and lemon rind in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
5. Spoon batter into a muffin pan (filling cups ¾ full).
6. Bake for 20 minutes or until muffins are lightly golden at edges and baked through.

Makes 18 muffins or 30 mini muffins.