Steps:
- Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.
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