Blueberry Corn Muffins (gluten free)

It's nice to set down with a good cup of coffee or tea. It's even better to have something to go with it. Like the muffins in the picture above. The muffins are so good you wouldn't even know they were made wheat free. I don't make muffins a lot but, do like them on occasion. And, being I still have "blueberries," I wanted to try something different. I found a recipe on line, though instead of using wheat I tried gluten free baking flour. This was by choice, I don't have a wheat problem; I just like trying new things. So you can use wheat flour in this recipe if you prefer.

Blueberry Corn Muffins

Makes 12 Bake at 400 for 27 minutes cool 15 minutes.

1 Cup buttermilk
2 large eggs
1/4 cup oil
1 cup cornmeal
1 cup flour
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1- 1/2 cup blueberries (12 oz.)

Combine the dry ingredients together. Mix together buttermilk, eggs and oil. Add to dry ingredients. Fold in blueberries. Place in muffin cups in equal portions. Bake at 400 for 27 minutes. Also you are the best judge as to how hot your oven may get and how long it takes to bake.