BLUEBERRY CORN MUFFINS
1 2/3 cups all purpose flour
2/3 cup fine-ground corn meal (Arrowhead Mills preferred)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
7/8 cup granulated sugar
1/3 cup whole milk
2/3 cup sour cream
8 Tbsp. (1 stick) unsalted butter, melted
2 cups blueberries
Cook’s note: Ripe, sweet blueberries — they should be firm — should be used in the muffins. If they are unavailable you may substitute individually quick frozen berries. (We like the frozen wild blueberries from Maine sold by Wyman’s. You can add them still frozen.) These muffins are best eaten on the day they are baked.
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Heat the oven to 400 degrees and adjust the rack to the center position. Line a standard 12-cup muffin pan with paper liners.
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Whisk, flour, cornmeal, baking powder, baking soda, and salt in large bowl to combine, set aside. Whisk eggs in second medium bowl about 20 seconds, Add sugar and whisk until well combined and thick. Add the milk and sour cream and whisk until homogenous. Add wet ingredients to dry and mix gently with a spatula a few times. Pour in melted butter and continue to fold until batter is smooth. Add the blueberries and fold until they are evenly distributed. Using an ice cream scoop or large spoon mound the batter evenly into the muffin cups.
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Bake until the muffins are golden brown and a tester comes out clean, about 20 minutes, rotating the pan 180 degrees halfway through the baking time. Cool in pan five minutes, remove from pan and serve warm or at room temperature.
Makes 12 muffins.