Sweet Corn & Blueberries Muffins – Recipe! Image 1
Breakfast, Food

Sweet Corn & Blueberries Muffins – Recipe!

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Mornings are all about breakfast and that being said, “Muffins” come to mind immediately.  The easy-to- bake treats can be made with all sorts of grainy flours and fresh fruit for a wonderful meal.  Blueberry Muffins tend to be most popular, so I decided to go whole grain, without overloading these delicate crumb delights with heavy whole-wheat flour.

In this recipe, I used cornmeal and almond meal, with a little all-purpose flour to create a balance of texture and taste – they still have that muffin consistency without it tasting like cake.  Now, I love cake – just not for breakfast, and these muffins definitely won’t disappoint!

The combination of sweet corn and blueberries reminds me of the south and my Grandma Bell who was a true southern at heart.  Her cornbread was some of the best – not too sweet and full of corny goodness.  Her fried chicken was pretty darn good too, but that’s another blog.

Sweet Corn & Blueberries Muffins – Recipe! Image 2

Ingredients

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)

To Prepare:

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.

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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!

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