Name: Blueberry corn muffins
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 18
Ingredients: Preheat the oven to 375 degrees. Prep your muffin tins and line 18 total muffin cups.; In a large bowl, combine all of the dry ingredients.; In a medium bowl, whisk all of the wet ingredients together.; Add the wet ingredients to the dry ingredients and stir about 10 times to combine. The batter will still be lumpy and not fully combined.; Optional: reserve 1/4 cup of the blueberries. Carefully fold the blueberries into the batter. Stir four or five times to disperse the berries through the batter. Don’t over mix.; Spoon the batter into the lined muffin tins (about 2/3 full). Optional: top with reserved berries.; Bake for 20-23 minutes until set and golden brown.

Description

Dry ingredients

1 cup of all-purpose flour
3/4 cup of cornmeal
1/2 cup of granulated sugar
1/4 cup of brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda

Wet ingredients

3/4 cup of sour cream
1/2 cup of melted butter (one stick)
3 eggs
1 teaspoon of vanilla

1 cup of blueberries (2 packages)

Ingredients

Scale

Preheat the oven to 375 degrees. Prep your muffin tins and line 18 total muffin cups.
In a large bowl, combine all of the dry ingredients.
In a medium bowl, whisk all of the wet ingredients together.
Add the wet ingredients to the dry ingredients and stir about 10 times to combine. The batter will still be lumpy and not fully combined.
Optional: reserve 1/4 cup of the blueberries. Carefully fold the blueberries into the batter. Stir four or five times to disperse the berries through the batter. Don’t over mix.
Spoon the batter into the lined muffin tins (about 2/3 full). Optional: top with reserved berries.
Bake for 20–23 minutes until set and golden brown.

Prep Time: 7
Cook Time: 23