All-year Blueberry Corn Muffins


    1 cup buttermilk
    2 large eggs

    1/4 cup corn oil
    1 cup cornmeal
    1 cup all purpose flour
    1/2 cup packed golden brown sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 12-ounce box frozen blueberries, unthawed (2-1/3 cup fresh)


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