- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted
- 1 egg, beaten
- 1 1/2 cups fresh blueberries
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.