Blueberry Corn Muffins

Name: Blueberry Corn Muffins
Ingredients: 4 cups flour; 2 cups corn meal finely ground; 2½ cups sugar; 4 tsp. salt; 2 Tbsp. baking powder; 5 eggs (room temp); 1 cup melted butter; 2 cup milk (room temp); 4 Tbsp. sour cream (room temp); 4 cups fresh blueberries

Corn and blueberry muffin on a white plate

Blueberry Corn Muffins

Chef Jon Davies

Yields 12 large muffins. Pro tip: wash and dry blueberries and freeze before adding to the batter; this will prevent berries from bleeding and settling at the bottom of the muffin.

Gather these ingredients

4 cups flour
2 cups corn meal finely ground
2½ cups sugar
4 tsp. salt
2 Tbsp. baking powder
5 eggs room temp
1 cup melted butter
2 cup milk room temp
4 Tbsp. sour cream room temp
4 cups fresh blueberries

Instructions

Preheat the oven to 450. Add the first five ingredients (the dry ones) to a bowl. Gently whisk in eggs, milk, and sour cream. Whisk in butter. Fold in blueberries with a rubber spatula. Spoon batter into lined muffin tins. Bake for 7 minutes. Reduce heat to 400. Bake for 15-20 minutes more.
Cool slightly, then remove muffins from tin and enjoy with fresh butter.

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