Blueberry Corn Muffins

Step 1

Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

Step 2

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

Step 3

In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

Step 4

Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.