Blueberry muffins with kefir and cornmeal

Ingredients:

• 1 and 1/3 cups of kefir
• 2 large eggs
• 1 tsp vanilla extract
• 1 and 1/3 cups premium wheat flour, plus 1 tbsp.
• 1 and 1/3 cups (about 200 g) yellow cornmeal
• 3/4 cup sugar
• 1 tbsp baking powder
• 3/4 tsp fine salt
• 170g chilled unsalted butter, cut into 1.5cm cubes
• 1.5 cups (200-225 g) frozen blueberries, do not defrost

Preparation:

1. Position a rack in the center of the oven and preheat to 400°F (205°C). Line 12 standard-sized muffin tins with paper liners.
2. In a large bowl, combine the kefir, eggs, and vanilla extract. In a food processor, combine 1 1/3 cups flour, cornmeal, sugar, baking powder, and salt for about 30 seconds. Add the chilled, cubed butter. Pulse the butter on and off until it's finely chopped and resembles crumbs, stopping the processor occasionally to check the size of the pieces (they should be about the size of a grain of rice). Fold the dry ingredients into the kefir mixture. Using a thin, flexible spatula, swirl the bowl in several motions to combine.
3. In a medium bowl, combine the remaining 1 tablespoon flour and frozen blueberries. Stir to combine. Sprinkle the berries over the batter and toss to combine.
4. Fill the molds, pouring about 1/3 cup into each, creating a mound in the center. Use a knife and spoon to scoop out at least one berry so it's visible from the top.
5. Bake the muffins for 20-25 minutes, until puffed and golden brown around the edges, and a skewer inserted into the center comes out clean. Let the muffins rest for 5-10 minutes. Twist each muffin to loosen it from the pan. Remove the muffins and cool on a wire rack.