Blueberry Corn Muffins Print E-mail
Combine 1 cup freshly milled cornmeal and 1 cup freshly milled soft white wheat flour and add:
5 T. natural cane sugar,
2 teaspoons baking powder,
½ teaspoon baking soda,
1 teaspoon salt.
 
Combine in separate bowl:  2 eggs,
1 and 1/3 cup sour cream,
¼ cup melted, cooled butter.
 
Add dry ingredients to wet to form a thick batter.  Gently fold in 1 cup fresh blueberries.  Spoon batter into greased muffin cups.  Bake at 400 degrees for 14 minutes.  Makes one dozen.
Last Updated ( Wednesday, 17 September 2008 )