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Blueberry and Corn Muffins

Updated: April 19, 2011 5:17AM



You can use frozen berries and corn for this, but fresh is best.

MAKES 12 MUFFINS

1 cup all-purpose flour

1/4 cup yellow cornmeal

1

1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 cup fresh or frozen blueberries (see Note)

1/2 cup fresh or frozen corn kernels

1 lemon

2 eggs

1/2 cup vegetable oil

3 ounces whole milk

1 teaspoon vanilla extract

Mascarpone cheese and maple syrup, if desired

Preheat oven to 375 degrees.

In large bowl, measure flour, cornmeal, baking powder, salt, sugar, blueberries and corn. Using a microplane, zest lemon into bowl. Lightly mix together with rubber spatula trying not to smash blueberries.

Make a well in middle of mixture. Measure eggs, vegetable oil, milk and vanilla into well. Juice lemon into mixture; pick out any seeds. Mix until everything is moistened.

Line a muffin tin with paper liners or spray well with pan spray. Fill tins 3/4 full. Bake 15 minutes. Rotate tray and bake 10 minutes longer just until tops feel set by lightly tapping with finger (muffins should bounce back slightly). Remove from oven and allow to cool in tins for 10 minutes before removing.

If desired, serve each with a dollop of mascarpone cheese and drizzle with maple syrup.

Note: If using frozen blueberries and corn, thaw and drain.

Toni Roberts, C-House (Ran May 5)

Nutrition facts per muffin: 207 calories, 11 g fat, 2 g saturated fat, 36 mg cholesterol, 27 g carbohydrates, 3 g protein, 275 mg sodium, 1 g fiber



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