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1
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
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2
In a large bowl, whisk the buttermilk, eggs and vanilla to blend.
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3
Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds.
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4
Drop in the cold butter cubes.
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5
Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels).
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6
Pour the dry ingredients over the buttermilk mixture.
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7
Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
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8
In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries.
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9
Toss to coat the berries.
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10
Scatter the berries over the batter and fold in.
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11
Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center.
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12
Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
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13
Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes.
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14
Let the muffins stand 5 to 10 minutes.
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15
Twist each muffin in place to loosen the edges from the pan.
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16
Lift the muffins out onto a rack and cool.
