- 1 ¾ cups plus 2 tbsp. flour
- 2 tbsp. yellow cornmeal
- 2 tsp.baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup butter room temp.
- ½ cup sugar
- ¾ cup sour cream
- ½ cup milk
- 1 ½ cups blueberries
Preheat oven to 400°. Grease just the top rims of the muffin indentations in a 12-cup muffin pan and line each one with a cupcake paper.
On waxed paper, combine flour, cornmeal, baking soda, baking powder, and salt. With electric mixer, cream butter and sugar until light and fluffy. On low speed, add flour mixture alternately with the sour cream and milk, beginning and ending with flour.
Remove the beaters and use a rubber spatula to gently fold in blueberries. Fill muffin cups; sprinkle with sugar if desired. Bake for 25 minutes or until they are puffed and lightly browned.
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