Blueberry-corn Muffins
Ingredients:
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup yellow cornmeal
- 1 cup sugar
- 1 cup milk
- 1 large egg
- 1 cup blueberries
Preheat the oven to 400ยบ F. Grease a standard 12-hole muffin tin.
Whisk together the flour, baking powder, and salt in a large bowl. Add the cornmeal and 2/3 cup of the sugar (although I use almost the whole cup and do not sprinkle the sugar on top), then whisk until well mixed. Set aside. In a separate bowl, combine the milk, butter, and egg and beat to blend. Add the wet ingredients to the dry and stir with a wooden spoon just until the mixtue is moistened. Do not overmix. Add the blueberries and gently fold them in. Spoon the batter into the muffin tin. Sprinkle the muffin tops with the remaining 1/3 cup sugar. Bake un the center of the oven for 20-24 minutes, until the muffins are golden brown.
Taken from the recipe book “True Blueberry” by Linda Dannenberg.