A mildly sweet corn muffin accented with blueberries
4 tablespoons unsalted butter, melted
1/3 cup white or brown sugar or honey
2 eggs
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sour cream
1/2 cup milk or buttermilk, plus a little extra if needed
1 cup fresh or frozen blueberries – if using frozen do not thaw
Heat the oven to 375°. Line the wells of the 12-cup muffin tin with paper liners, or grease.
Melt the butter in a microwave safe bowl. Cool slightly then add the sugar or honey and whisk until smooth. Add the eggs, and whisk again until smooth and emulsified.
Add the flour, cornmeal, baking powder, salt, and baking soda, then add the sour cream and milk. Switch to a silicone spatula and fold together just until there are no dry spots. You should have a smooth, thick batter. Add the extra milk if necessary, then gently fold in the blueberries.
Scoop the batter into the prepared muffin tin, and bake for about 20 minutes until firm and browned.