Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled
1 large egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups picked over blueberries
Preparation
In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the butter, the egg, the honey, the sugar, and the milk, stir the butter mixture into the flour mixture, stirring until the batter is just combined, and fold in the blueberries. Divide the batter among 12 buttered 1/2-cup muffin tins, bake the muffins in the middle of a preheated 425°F. oven for 15 to 20 minutes, or until they are golden and a tester comes out clean, and turn them out onto a rack.
