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Lunch Today: Easy Blueberry Cornbread Muffins

Blueberry Cornbread
• 1 cup coarse ground cornmeal • 3/4 cup whole wheat pastry flour or all-purpose gluten-free flour blend • 2 tsp sugar • 1 Tbsp fresh thyme • 1/2 tsp salt • 2 tsp baking powder • 1/2 tsp baking soda • 2 large organic eggs • 1 cup buttermilk • 1/4 cup extra-virgin olive oil • 1 cup blueberries • 3/4 cup fresh corn kernels (steam fresh corn for 3-5 minutes, let cool, then slice corn off the cob) Preheat oven to 375 F. In a large bowl, whisk together cornmeal, flour, sugar, thyme, salt, baking powder and baking soda. Remove 2 Tbsp of this mixture and set it aside. In a separate bowl, lightly beat eggs and whisk in buttermilk and oil. Add wet ingredients to dry ingredients and mix gently. Toss the blueberries and corn kernels with the reserved cornmeal mixture, then fold it into the batter. Divide the batter among 12 standard-sized greased or paper-lined muffin cups and bake until golden and a toothpick inserted into the center comes out nearly clean, about 18 minutes. Let cool for 5 minutes before popping them out. Serve warm with a small pat of butter. Photo from here, with thanks.
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