Blueberry Muffins
Makes 1 dozen muffins
  • 1 + ⅓ Cup All-Purpose Flour
  • ⅓ Cup Cornmeal
  • ⅓ Cup Old Fashioned Oats
  • 1 Cup White Granulated Sugar
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Cup Buttermilk
  • 2 Large Eggs
  • 1 Stick Unsalted Butter, melted and slightly cooled
  • 1 Teaspoon Vanilla Extract
  • 1 Pint Blueberries
  • Streusel Topping
  • 3 Tablespoons Butter, melted
  • ¼ Cup White Granulated Sugar
  • ¼ Cup Old Fashioned Oats
  • ¼ Cup All-Purpose Flour
  1. Preheat oven to 400F. Line muffin tin with liners.
  2. Make topping first. In a small bowl, combine 3 tablespoons of melted butter, ¼ Cup sugar, ¼ cup oats, and ¼ Cup flour. Mix well and place in fridge until ready to use.
  3. In a large mixing bowl, whisk together all-purpose flour, cornmeal, old fashioned oats, sugar, baking powder, baking soda, and salt. Set aside.
  4. In a smaller bowl or large measuring cup, whisk together buttermilk, eggs, melted butter and vanilla extract.
  5. Pour wet ingredients over dry ingredients and with a rubber spatula, gently mix ingredients just until everything is incorporated. Do not over mix. Fold in blueberries.
  6. Scoop batter into prepared muffin cups, about ¾ full. Remove streusel topping from fridge and press about 1 to 2 tablespoons of streusel on top of each muffin.
  7. Place in preheated oven and bake for 18-20 minutes until toothpick comes out clean. Remove from oven and let cool on a wire rack. Can be stored in an air tight container once completely cool. Will keep at room temperature for a few days.
Recipe by Fork Vs Spoon at