Juli Vanderhoop’s tender muffins use sour cream and only a small portion of corn meal so that they stay moist, not dry. For the best results (and taller muffins), chill the batter two hours ahead. The batter will be quite thick.

Makes 12 Muffins

2 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon table salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs (at room temperature)
2 to 3 teaspoons (packed) freshly grated lemon zest
2/3 cup sour cream
1 generous cup fresh blueberries

In a mixing bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. Whisk together the eggs and sour cream.

In the bowl of a stand mixer, combine the butter, sugar, and lemon zest. Beat on medium-high until the mixture is smooth and lightened, about two minutes. Scrape down the sides.

On medium-low speed, gradually add the sour cream-egg mixture. Mix until well incorporated.

On low speed, gradually add the flour mixture just until mostly combined. Stop the mixer and use a spatula or wooden spoon to finish mixing. Don’t overmix. Stir in the berries.

Refrigerate the batter for 2 hours.

Heat the oven to 350 degrees. Line a 12-cup muffin tin with paper muffin cups or spray with nonstick baking spray. Divide the batter evenly among the muffin cups (they will be quite full). Bake for 25 to 30 minutes, or until a skewer inserted in the middle of a muffin comes out clean.

Transfer the muffins to a cooling rack. Eat at least one while still warm. When completely cool, wrap any extras in plastic wrap, put in zip-top bags, and freeze.

This recipe first appeared with this article.