These crumbly and moist corn muffins bear more than a passing resemblance to Southern cornbread. But they’re chock-full of berries and just lightly sweetened with honey, so why not make a batch for a breakfast treat?
|1/2 cup yellow cornmeal||1/4 cup honey|
|1/2 cup unbleached all-purpose flour, plus 2 Tbs, reserved||1 large egg|
|1 1/2 tsp baking powder||2 Tbs unsalted butter, melted and slightly cooled|
|1/2 tsp kosher salt||1 1/2 cups fresh blueberries|
|1/2 cup buttermilk|
Preheat the oven to 375. Line a standard muffin tin with paper liners or spritz each well with baking spray.
Whisk the cornmeal, 1 cup flour, baking powder, and salt together in a large bowl.
Whisk the sour cream or yogurt, milk, honey, eggs, and butter together in a separate bowl until fully combined.
Gently fold the wet ingredients into the dry ingredients until just combined.
Toss the blueberries with the reserved 2 tablespoons flour. Gently stir the blueberries into the batter and divide between the prepared muffin wells.
Bake for about 20 minutes, until the muffins are puffy and browning at the edges. Remove from the oven and turn onto a wire rack to cool before serving.
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