Blueberry Corn Muffins

Blueberry Corn Muffins

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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These tender muffins use sour cream and only a small amount of corn meal so that they stay nice and moist. For the best results (and taller muffins) chill the batter two hours ahead.

  • 2 Cups Unbleached Flour
  • 1/3 Cup Cornmeal
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 3/4 Cup Unsalted Butter (Softened)
  • 1 Cup Sugar
  • 2 Large Eggs (Room Temperature)
  • 1 Teaspoon Fresh Lemon Juice
  • 2/3 Cup Sour Cream
  • 1 Cup Fresh Blueberries
  1. After dough has finished chilling preheat oven to 350 degrees.
  2. Line 12-cup muffin tin with paper muffin cups or spray with nonstick baking spray. Set aside.
  3. In medium-size bowl combine flour, cornmeal, baking powder, baking soda, and kosher salt.
  4. In small-size bowl whisk together eggs and sour cream.
  5. In large-size bowl beat butter, sugar, and lemon juice 2 minutes. Gradually add sour cream/egg mixture. Mix until well incorporated. Gradually add flour mixture and mix just until combined. You don’t want to over mix. Gently stir in blueberries.
  6. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
  7. Remove from refrigerator and divide batter evenly among muffin cups. They will be quite full. Place in oven 25 to 30 minutes.
  8. Remove from oven and transfer muffins to cooling rack to cool.
  9. Transfer to serving platter and serve.
  10. Makes 12 Muffins
  11. Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes Chill Time: 120 Minutes
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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