Instructions

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick cooking spray or line the cups with paper muffin liners.
• In a large bowl, combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Stir until evenly mixed.
• In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1/2 stick butter (melted and cooled slightly), and 1/3 cup pure maple syrup until blended.
• Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix—the batter may seem wet.
• Gently fold 1 cup blueberries into the batter.
• Divide the batter evenly among the 12 muffin cups (they may fill to the top). Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Run a thin knife around each muffin to loosen, then transfer the muffins to a wire rack to finish cooling.