A heartier grain, a hint of orange flavor, and a rich golden hue really set this blueberry muffin apart from the rest.
Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. In a medium bowl, whisk the buttermilk, eggs, and oil until well blended. Add the buttermilk mixture to the dry ingredients and stir just until the batter is blended. Use a flexible spatula to gently fold in the blueberries.
Divide the batter among the muffin cups. Bake the muffins for 15 minutes or until the tops are golden and a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.