The supply of blueberries is plentiful so be generous with them     Wash off a big two handed scoop of blueberries and set them on a towel to dry off    Preheat the oven to 400F    Classic corn muffins are made by preparing a dry mixture – followed by a wet mixture and then combining the two for a corn muffin batter to be panned and baked in the oven    The dry mix has 2 cups of all purpose flour, 1 cup of coarse whole grain corn meal and a pinch of salt with 1 tsp baking soda and 1 1/2 tsp of baking powder    It can all be placed in a processor and mixed together    The wet mix can be placed on top of the dry mixture in the food processor    Combine 2 eggs with 1/2 cup of milk 3/4 cup of sour cream,  8 Tbsp of unsalted butter and 3/4 cup of sugar in a separate mixing bowl     Add the wet mix to the dry mix in the food processor and blend the two together until a batter is formed    Add the fresh blueberries to the batter and gently stir them throughout    After a muffin pan is greased with a light coat of butter – spoon the corn muffin batter into the portals     Place in the preheated oven for 18 minutes or until the tops are golden brown    Test by sticking a toothpick into a muffin and looking to see if any batter is on the stick    If all the batter has firmed and little moisture is in the muffins – remove and let them cool outside of the pan    They can be served when cooled or placed in a plastic wrap and frozen for the next day if desired