Blueberry Corn Muffins

1 1/4 cups corn meal (a Masa variety)
3/4 cup Sprouted flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt

1 cup blueberries, fresh or frozen

1 egg
1/2 cup butter, melted
2 1/4 cups milk

In a large bowl combine the dry ingredients. Add the blueberries, stirring to distribute them fairly evenly.

In another bowl stir the egg well, then drizzle in the melted butter while stirring well, then add in a little of the milk, stirring well, then stir the rest of the milk in very quickly.

Add the milk/egg/butter mixture to the large bowl of dry ingredients. Using a spatula carefully combine only until the dry mixture is wet (do not over stir!)

Drop the batter via a spoon or scoop into a 12 muffin pan, buttered, or paper liner cups, filling with a rounded mountain above each muffin.

Bake at 350 to 400 degrees, however fast or slow your oven is (also taking into account convection or conventional ovens) for 15 to 25 minutes, until golden brown and a testing stick inserted in the center of the muffins comes out clean.

I prefer to bake for 15 minutes, asses and turn the pan around as needed.

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