- 1 1/2 cups all-purpose flour
- 1/2 cup fine-grind cornmeal
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 1 cup milk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1 cup fresh or frozen blueberries
- 2 Tbs. granulated sugar mixed with 1 tsp.
In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
To make the batter by hand, in a large bowl, whisk the eggs until blended. Whisk in the milk and butter. Pour the egg mixture over the flour mixture and stir with a rubber spatula just until moistened. Fold in the blueberries.
To make the batter with an electric mixer, in a large bowl, combine the eggs, milk and butter and beat on low speed just until blended. Add the flour mixture to the egg mixture and beat on low speed just until moistened. Fold in the blueberries.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Sprinkle the cinnamon-sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Serve warm. Muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. Makes 12 muffins.