Blueberry Buttermilk Corn Muffins
Ingredients
- 1 1/3 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour, plus 1 tablespoon
- 1 1/3 cups yellow cornmeal (about 7 ounces)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw)
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