Blueberry Corn Muffins

It is Thursday.  The last day of our whirl wind meeting.  There were some fun times but I am ready to get back into my normal routine. 

To help relax, you and me both, I made muffins.  Baking calms me.  So does eating a muffin. 

Today I have for you blueberry corn muffins. Using my favorite corn bread recipe, I added blueberries and baked in muffin form. 

The secret is adding corn kernels to the mix. They add texture and flavor.  This is the Iowa girl in me coming out.  I love my corn.

There you have it.  It is a little sweet and oh so good.  Breakfast. Snack. Side for dinner.  Any way you want to call it, they are yummy!

Blueberry Cornbread Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

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Ingredients (12 muffins)

• 1/2 cup butter, melted and cooled
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup milk
• 1/4 cup plain yogurt
• 1 cup cornmeal
• 1 1/2 cup all-purpose flour
• 1 Tbsp baking soda
• 1/2 teaspoon salt
• 6oz fresh blueberries, rinsed & patted dry
• 1/2 cup canned corn kernels, drained

Instructions

Preheat oven to 375 degrees. Whisk together melted butter, yogurt, milk, and eggs until smooth.

In a separate bowl, combine cornmeal, flour, sugar, baking soda and salt. Add dry ingredients into wet ingredients in two batches, stirring until just incorporated after each batch. Gently fold in blueberries and corn kernels.

Fill paper-lined muffin tins 3/4 full, then bake for 12-15 minutes, or until toothpick inserted into the center comes out clean.

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