Corn Blueberry Muffins

Makes 6:

Dry Ingredients:

• 3.5 ounces all purpose flour
• 2 ounces coarse cornmeal or polenta
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredients:

• 1/8 teaspoon sea salt, ground after measuring
• 2 ounces demerera sugar (try substituting 0.5 ounces honey?)
• 2 ounces butter, slightly melted
• 1 egg yolk (or 1/2 egg)
• 4 ounces plain yogurt
• 2 ounces blueberries, fresh or fully defrosted
• butter for the muffin tins

Makes 12:

Dry Ingredients:

• 7 ounces all purpose flour
• 4 ounces coarse cornmeal or polenta
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Wet Ingredients:

• 1/4 teaspoon sea salt, ground after measuring
• 4 ounces demerera sugar (try substituting 1 ounces honey?)
• 4 ounces butter, slightly melted
• 1 egg
  
• 8 ounces plain yogurt
• 4 ounces blueberries, fresh or fully defrosted
• butter for the muffin tins

Directions:

In a large bowl sift together the flour, baking soda and baking powder and set aside.

In another large bowl, whisk together the sugar, salt, softened butter, egg and yogurt. Add wet mixture to the dry ingredients, and fold together with a spatula until barely incorporated. Gently fold in the blueberries.

Preheat oven to 375 F. Scoop the mixture into greased 6-muffin pan. Bake for 18 - 20 minutes. Test with toothpick or fork. Remove from oven and turn out, upside down on cutting board to cool completely. Serve immediately or store in airtight container for 2 to 3 days.