I had the pecans from Trader Joe’s and I couldn’t resist.
1 ½ cups of yellow cornmeal + ½ cup to cook
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons fine sea or table salt
1 ¼ cups milk
1 cup sour cream
1 stick unsalted butter melted and cooled
5 tablespoons sugar
2 large eggs
1 cup blueberries
1/2 cup of sweet and spicy pecans chopped
Heat oven to 425°F
Grease or line a 12-cup standard muffin tin.
Whisk 1 ½ cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl.
In a medium saucepan, combine milk and remaining ½ cup cornmeal. Cook cornmeal mixture over medium heat, whisking constantly, until it thickens then transfer to large bowl.
Whisk butter, then sugar, then sour cream into cooked cornmeal until combined let cool for a few minutes and then add eggs making sure they don’t scramble. Whisk until combined.
Fold in flour mixture until thoroughly combined and the batter is very thick. Fold in blueberries and pecans. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
Bake until tops are golden brown and toothpick inserted in center comes out clean, about 15 minutes. Rotating muffin tin halfway through baking to ensure even cooking. Let them cool for a few minutes and then serves with butter, of course.