Blueberry-Corn Muffins Makes 12 standard size or 6 jumbo muffins 5 tablespoons unsalted butter, melted, plus some for greasing tin 1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup yellow cornmeal 1 cup sugar, divided use 1 cup milk 1 large egg 1 cup fresh, frozen, or dried blueberries Preheat oven to 400 degrees. Grease a jumbo 6-muffin or standard size 12-muffin tin and set aside. Sift flour, baking powder and salt together into a large bowl. Add cornmeal and 2/3 cup sugar, then whisk until well mixed. Set aside. In a separate bowl, combine milk and egg and beat to blend. Add wet ingredients to dry and stir with a wooden spoon just until mixture is moistened. Do not over-mix. Add blueberries and gently fold them in. Spoon batter into muffin tin. Sprinkle muffin tops with remaining 1/3 cup sugar. Bake in center of oven for 25 to 28 minutes for jumbo muffins, 20 to 24 minutes for standard-size muffins, until muffins are golden brown. Gently loosen muffins around sides with a knife before taking them out. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page