Corn Muffins

I am on a quest to duplicate, or at least create a reasonable facsimile, of the Arizmendi/Cheese Board corn-blueberry muffins. I have The Cheese Board Collective Works which does not contain this recipe, to my irritation, but which can serve as a useful guide! My most recent attempt is documented here:

Preheat oven to 425. Thoroughly oil or butter a muffin tin. This makes 6 large or 9 medium muffins.

Mix dry ingredients in a bowl:

• 1 cup flour
• 1 cup cornmeal (relatively fine stuff)
• 1 tsp salt (scant)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 T white sugar
• 1 T brown sugar

In a separate smaller bowl, mix these:

• 1/2 cup plus 2T milk
• 1/2 cup yogurt
• 1 tsp maple syrup

Cut in to the dry ingedients:

• 4 T unsalted butter

Whisk in to the milk/yogurt combination:

• 1 egg

Make a well in the center of the dry ingredients and pour in the well-stirred liquid ingredients. Mix gently, just to moisten the dry ingredients evenly. Portion evenly between the greased muffin tins, bake for 25-30 minutes.

NOTES:

These are not the Arizmendi corn muffin, but they're not far off. They're slightly salty, and not short enough. Next time: reduce salt to 1/2 tsp, and increase butter to 6T and/or use sour cream instead of yogurt. The yogurt used was low fat, which probably did not help. Anyways, go up to 5-6 tablespoons of butter, depending on how fat your yogurt/sour-cream is.

Also probably increase leavening a little to compensate for increase shortening, say 3/4 tsp soda and 2 tsp powder.

Also, 2T sugar, 2T brown sugar.