Blueberry Corn Muffins

Ingredients:

• 1.5 cups premium flour
• 1.5 cups yellow corn flour
• 0.5 cups sugar + extra for sprinkling
• 1 tbsp baking powder
• 0.5 tsp fine salt
• 1 large egg
• 1 large egg yolk
• 1 and 1/4 cups of sour milk or kefir
• 110 g (8 tbsp) unsalted butter, melted
• 1 teaspoon natural vanilla extract
• 3/4 cup blueberries

Preparation:

1. Preheat oven to 190°C. Line a 12-cup muffin tin with paper cups.
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, combine the egg, yolk, buttermilk, butter, and vanilla extract.
3. Pour the egg mixture into the flour mixture and knead into a slightly lumpy dough. Add the berries. Divide the dough evenly among the prepared molds and sprinkle with sugar.
4. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.