Muffins make a wonderful morning treat, but also a fun snack in the afternoon. This easy-to- bake dessert is portable and can be popped into any lunch sack or taken to an afternoon gathering of sorts. Blueberry muffins tend to be most popular, and in this batch I used a touch of almond flour and cornmeal with all purpose flour to create a texture that’s light with a soft crumb.
The combination of sweet corn and blueberries reminds me of the south and my Grandma Bell who was a true southerner at heart. Her cornbread was some of the best – not too sweet with intense corn taste. These muffins are my twist on her recipe, but with sweet berries added to the batter. These are truly some of the best muffins around.
1 stick butter, room temperature
1 cup granulated sugar
1 cup fine cornmeal
1 cup almond flour or meal
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Greek yogurt or sour cream
1 cup fresh or frozen corn
1 cup fresh or frozen blueberries
(Makes 1 Dozen)
1. Preheat oven to 350 degrees. In a stand mixer or large bowl, cream butter and sugar for 3 minutes. Scrape down sides of bowl and add eggs, mix again on high for 2 minutes. Add cornmeal, almond flour, all purpose flour, baking powder, baking soda and salt. Mix on low for 1 minute. Add yogurt and mix again on low, until smooth – about 30 seconds.
2. Fold in corn and blueberries by hand and stir until combined. Using an ice cream scoop, dollop batter into greased muffin pan. Bake for 22-25 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Using a knife loosen muffins around perimeter and invert onto rack or plate. Serve with a little butter. Enjoy!