Blueberry Corn Muffins


A good reason to get out of bed.


1 2/3 cups flour
1 1/2 tablespoons baking powder
2/3 cup sugar
2/3 cup cornmeal
1/2 teaspoon salt
2 eggs
1 cup milk
2 tablespoons olive oil
1/4 cup melted and cooled butter
1 cup fresh blueberries


Combine all the dry ingredients in a medium bowl and whisk to combine.

Whisk all the wet ingredients in another bowl until well mixed.

Being careful not to overmix, use a spatula to combine wet and dry ingredients until just mixed.  Then fold in blueberries.

Cover and set in refrigerator of at least one hour.

15 minutes before you are ready to bake preheat oven to 425 degrees F and line or spray muffin tins (this make about 8-9 muffins).

Remove batter from refrigerator and using an ice cream scoop, fill each tin to the top.

Bake at 425 for 10 minutes then without opening the oven door, lower oven temperature to 375 degrees for another 8-10 minutes until muffins are done.


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