Blueberry Corn Muffins

Just got back from picking blueberries at Monadnock Blueberries in Troy and I wanted a great muffin to make with these awesome berries. Corn muffins are my favorite but not the usual blueberry muffin. Well these muffins are great! Go pick blueberries and make these muffins for a true summer treat.

2 C Flour (option 1 C Flour & 1 C Wheat Flour)blueberry-muffin-web
1 C Yellow Cornmeal
1 ½ t Baking Powder
1 t Baking Soda
½ t Salt
2 Large Eggs
¾ C Sugar
8 T Unsalted Butter melted & cooled
¾ C Sour Cream
½ C Milk (up to ¼ C extra if using wheat flour)
1 ½ C Blueberries

1) Put oven rack in the middle position and heat the oven to 400 degrees. Coat the 12-cup muffin tin with vegetable oil spray.

2) In a large bowl whisk flour, baking powder, baking soda and salt together. In another bowl whisk eggs and sugar together until combined. Whisk in butter, sour cream and milk until smooth. Gently fold egg mixture and blueberries into the flour mixture with a rubber spatula until just combined. If you use wheat flour you may have to add a ¼ C of milk to get a smooth consistency. Do not over mix.

3) Use a 1/3 C measuring cup to fill the muffin cups. Do not flatten or level the surface of the muffins. Bake until golden brown and a toothpick come out clean or with only a few crumbs, about 18 minutes.

4) Cool in pan for 5 minute. Flip onto a wire rack and let it cool 10 minutes before serving.