Recipe Name Blueberry Corn Muffins Submitted by Guest Recipe Description Taken from "Secrets of a Jewish Baker," by George Greenstein Quantity 12 Quantity Unit muffins Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 cup all-purpose flour unbleached 1 cup cornmeal 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter 1 medium eggs 1 cup buttermilk 1 1/2 cups blueberries, fresh Steps Sequence Step 1 combine flour, cornmeal, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal. Add egg and buttermilk and mix only until absorbed. Fold in berries. Drop out into greased muffin tins, making each 2/3 full. Bake at 375, 15 - 20 minutes.