Ingredients
· 5 cups all-purpose flour
· 1¾ cups cornmeal
· 2½ teaspoons salt
· 2⅓ tablespoons baking powder
· 4 large eggs
· 2¾ cups milk
· 8½ tablespoons butter - melted
· ¾ cup plus 1 tablespoon olive oil
· 1⅔ tablespoon apple cider vinegar
· 2½ cups sugar
· 1⅓ cups blueberries
Directions:
1. Preheat oven to 350°F
2. Melt butter in a saucepan or microwave
3. In a mixing bowl, add olive oil, vinegar, milk, sugar, and melted butter—mix together
4. Measure out dry ingredients in a separate bowl and whisk together
5. Add blueberries to the dry ingredients
6. Fold dry ingredients into wet ingredients gently until batter just forms
7. Place cupcake liners in a muffin tin
8. Use a cookie scoop to fill for even muffins
9. Top with raw sugar
10. Bake 15-20 minutes, rotating the tin in the oven halfway through