Blueberry corn muffins

Corniest corn muffins with blueberriest blueberries:) Don’t wonder why they look’s just yellow-and-blue color blend:) They are perfect for a picnic!


1 cup corn kernels (from 2 ears), creamed
1 ½ cup blueberries (fresh or frozen)
½ cup yellow finely ground cornmeal (as for polenta)
2 eggs
1 cup sour cream (or full-fat plain yogurt)
75 ml corn oil (any neutral oil)
100 g sugar
175 g all-purpose flour
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
½ teaspoon baking soda
½ teaspoon of salt


  • Preheat the oven to 180 C. Either grease or line muffin cups with paper liners.
  • In a medium bowl, whisk the flour, cornmeal, sugar, salt, soda reacted with lemon juice. In another bowl, beat the eggs with oil and sour cream. Whisk in the dry ingredients. Cream corn kernels using a blender (you can use canned or freshly cooked corn). Then fold in creamed corn, lemon zest and blueberries.
  • Bake until tops are golden brown and toothpick inserted in center comes out clean, about 15 minutes. Let muffins cool in muffin cups for 5 minutes. Remove them from cups and let cool longer on wire rack.

       Bon Appetit!DSC06084_logo_DSC05996_logo



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