Fresh blueberries would work beautifully in this recipe, but I have a freezer full of blueberries I picked from a friend’s bushes last summer. (Yes, I have the BEST friends!) This recipe yields about 20 muffins.
Preheat oven to 375F
Grease or line muffin tin with cupcake papers
Mix wet ingredients on high speed, starting with butter and sugar, until light and fluffy.
1 stick butter at room temperature (1/2 cup)
3/4 cup sugar
2 large eggs (added one at a time)
1 teaspoon vanilla
In a separate bowl, combine dry ingredients, mixing well.
1 1/2 cups all purpose flour
1/2 cup Colonial Milling Cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
With your mixer on low speed, add half of buttermilk then half of flour mixture. Repeat and mix ONLY until batter comes together. It will be REALLY THICK. It needs to be because of the liquid yielded from the berries.
3/4 cup buttermilk (can substitute with whole milk)
Now, I love blueberries, so I add lots. You could add half of what I did and your muffins would still turn out fantastic! “You do you,” as they say. Gently fold in the blueberries by hand using a spatula. Generously fill muffin cups to the top.
2 1/2 cups blueberries (fresh or frozen)
Do not skip this last ingredient. It will give the most delicious texture to your muffins. Sprinkle sugar over top of muffins before baking.
Brown sugar (may substitute with coarse white sugar)
Bake 15-20 minutes or until golden brown. Your nose will tell you when they are done. Your kitchen is going to smell like heaven! Like most baked goods, these are best eaten fresh. IF you have any left over, store them in an airtight container. I suggest you pop them in the oven to rewarm them before serving the next morning.