Blueberry Corn Muffins

Over the past few years, I have really come to appreciate cornmeal.  Once upon a time, the only use I knew it could have was for polenta.  While I don't dislike polenta, I would never go out of my way to eat it.  However, ever since I was introduced to cornbread, I have made sure to always keep some cornmeal in my pantry.  After all, you never know when you might have a cornbread emergency.

These corn muffins were born out of a cornbread recipe I used to swear by.  The recipe is a good one, but I decided that the bread it produced was too sweet to accompany dinner so I started using a new recipe.  This one was simply too cake-like to eat with a salad.  Then, the other day, I found myself craving a sweet corn bread so I went back to my old recipe, made some changes, and baked up some corn muffins for breakfast.  I don't doubt that these will be gracing our breakfast plates again at some point in the future.

Blueberry Corn Muffins
Yield: 12 muffins
Adapted from Food.com

1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
3 tbsp canola oil
3 tbsp melted butter
2 eggs, beaten
1 1/3 cup milk
1/2 tbsp vanilla extract
3/4 cup blueberries

1. Preheat oven to 350 degrees and line muffin tin with liners or grease the pan.
2. In a bowl, whisk together dry ingredients.
3. In a separate bowl, mix together oil, butter, eggs, milk, and vanilla.
4. Pour wet ingredients into the bowl with the dry ingredients and stir to combine.  Be careul not to overmix the dough.
5. Stir in blueberries.
6. Pour batter into muffin tins.  They will look over-full; however, these muffins don't rise as much as many other recipes do, so they will be fine in terms of size.
7. Bake for approximately 25 minutes or until a toothpick inserted through the center of a muffin comes out clean.

Calories: 201 per muffin