![\"\"](\"https:\/\/debslunch.com\/new-recipes\/wp-content\/uploads\/2023\/07\/blueberrycornmeal.jpg\")
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A mildly sweet corn muffin accented with blueberries<\/p>\n
4 tablespoons unsalted butter, melted
\n1\/3 cup white or brown sugar or honey
\n2 eggs
\n1 1\/2 cups all-purpose flour
\n1\/2 cup cornmeal
\n1 1\/2 teaspoons baking powder
\n1\/2 teaspoon salt
\n1\/2 teaspoon baking soda
\n1\/2 cup sour cream
\n1\/2 cup milk or buttermilk, plus a little extra if needed
\n1 cup fresh or frozen blueberries – if using frozen do not thaw<\/p>\n
Heat the oven to 375°. Line the wells of the 12-cup muffin tin with paper liners, or grease.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Scoop the batter into the prepared muffin tin, and bake for about 20 minutes until firm and browned. <\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n