Corn and Berry Muffins

By April 19, 2016

Inspired by a recipe sent in from Kirsten P. from Mr. Breakfast. Makes about 18 - 20 muffins (or a dozen muffins and 1 small loaf baked for an extra 20 minutes.)

 3/4-1 cup fresh or frozen blueberries
 1/2 cup frozen sweet corn
Dry Ingredients
 1 cup all-purpose flour
 1 cup cornmeal
 2/3 cups sugar
 1 tbsp baking powder
 0.5 tsp baking soda
 1 pinch salt
Wet Ingredients
 3/4 cup yogurt
 1/2 cup milk
 1/2 cup butter (4 oz), unsalted, melted and cooled to room temp
 1 large egg, lightly beaten
 Finely grated lemon zest from 1 lemon
1

Preheat oven to 375 and place a rack in the center of the oven. Grease a muffin pan (I use a little coconut oil) and then sprinkle all the muffin cops with a dusting of flour.

2

Place your berries and corn in a bowl and dust with a little flour too. This will help them stay lifted and spread out in the batter rather than sink to the bottom of the muffins.

3

Combine all the dry ingredients in a large bowl and mix. In a second bowl, whisk together wet ingredients until blended: yogurt, milk, butter, and egg and lemon zest. Pour the wet into the dry ingredients, and mix until just combined. Fold in the berries and corn without over-mixing.

4

Divide batter equally amongst the individual muffins, about 2/3rds the way up the sides. Bake until golden and a toothpick inserted comes out clean (about 25-30 minutes.) If you smell a popcorn smell (all that butter and corn), reduce the heat and keep an eye on them and maybe reduce heat.

5

Transfer muffins to a rack and allow to cool.

Ingredients

 3/4-1 cup fresh or frozen blueberries
 1/2 cup frozen sweet corn
Dry Ingredients
 1 cup all-purpose flour
 1 cup cornmeal
 2/3 cups sugar
 1 tbsp baking powder
 0.5 tsp baking soda
 1 pinch salt
Wet Ingredients
 3/4 cup yogurt
 1/2 cup milk
 1/2 cup butter (4 oz), unsalted, melted and cooled to room temp
 1 large egg, lightly beaten
 Finely grated lemon zest from 1 lemon

Directions

1

Preheat oven to 375 and place a rack in the center of the oven. Grease a muffin pan (I use a little coconut oil) and then sprinkle all the muffin cops with a dusting of flour.

2

Place your berries and corn in a bowl and dust with a little flour too. This will help them stay lifted and spread out in the batter rather than sink to the bottom of the muffins.

3

Combine all the dry ingredients in a large bowl and mix. In a second bowl, whisk together wet ingredients until blended: yogurt, milk, butter, and egg and lemon zest. Pour the wet into the dry ingredients, and mix until just combined. Fold in the berries and corn without over-mixing.

4

Divide batter equally amongst the individual muffins, about 2/3rds the way up the sides. Bake until golden and a toothpick inserted comes out clean (about 25-30 minutes.) If you smell a popcorn smell (all that butter and corn), reduce the heat and keep an eye on them and maybe reduce heat.

5

Transfer muffins to a rack and allow to cool.

Corn and Berry Muffins

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