Corn-Blueberry Muffins rev 2.0
I posted an earlier version of this recipe, but I've refined it and it's pretty much awesome now. Makes 6 large muffins.
Preheat oven to 425F
Combine in large bowl:
- 1.25 cups flour
- 0.75 cups cornmeal
- 0.25 cups sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt (or 0.25 if you use salted butter below)
Combine and whisk together in small bowl:
- 0.5 cups plain yogurt, or sour cream
- 0.75 cups milk
- 0.5 tsp vanilla extract
- 1 egg
Additional ingredients required: 5 T unsalted butter, fresh blueberries, oil for pan.
Thoroughly grease or butter 6 cups of a muffin tin, including the flat surface around each cup.
Cut 5 Tablespoons cold unsalted butter into 5 to 10 pieces and add to dry ingredients. Cut in with pastry cutter (or two knives used scissor-fashion) until the mixture resembles a coarse meal. No need to go too crazy, just get the butter evenly throughout.
Pour the small bowl of liquid into the dry ingredients and stir gently together until dry ingredients are completely moistened. The result should be a sort of frothy thick batter, just barely pourable.
Fill each greased muffin cup one third full, add a few blueberries to each cup on top of the batter (I add 3 per muffin), then fill to two-thirds, more blueberries, fill completely, more blueberries.
You should have enough batter left over for a good dollop on top of each muffin, we're making large muffins here, which will overflow and poof up.
Bake in your 425F oven for 30 minutes. Let rest for 10 minutes, then carefully pry them out of the muffin tin. You'll probably tear some of them up. THAT IS OK. EAT THOSE IMMEDIATELY.