Rich Blueberry Corn Muffins

Serving Size : 9
Ingredients

for prepare Rich Blueberry Corn Muffins

:

Amount	Measure	Ingredient - Preparation Method
1	Cup	All-Purpose Flour - unsifted
1/2	Cup	Yellow Cornmeal - pref. stone ground
1/4	Cup	Granulated Sugar
1 1/2	Teaspoons	Baking Powder
1/4	Teaspoon	Salt
2		Extra-Large Eggs - at room temperature
1/4	Cup	Milk - at room temperature
1/2	Cup	Unsalted Butter - melted and cooled
1/2	Cup	Fresh Blueberries - * see note

* I have substituted thawed and drained frozen blueberries. Sift the flour, cornmeal, sugar, baking powder and salt in a large bowl. Toss blueberries in 2 teaspoons of the sifted mixture in a separate bowl. Beat the eggs, milk and butter in a small bowl. Make a well in the center of the dry ingredients and pour in the egg mixture and the blueberries; stir just until a batter is formed (it will be slightly lumpy.) Spoon the batter into 9 2 3/4-inch greased muffin tins, filling each tin about two-thirds full. Bake the muffins on the lower third level rack of a 400 F oven for 15 to 20 minutes, or until they are plump, well risen and golden. The muffins will pull away slightly from the sides of the baking tin. Transfer the muffins to a cooling rack. Serve warm. Makes 9 muffins.

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