Blueberry Corn Muffins
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.
