Blueberry Sweet Corn Muffins
The perfect mix of blueberry muffins and cornbread, with fresh berries, sweet corn, and crunchy streusel topping.
Servings: 18 muffins
Equipment
- Muffin tin
Ingredients
Streusel
- ½ cup all purpose flour
- ½ cup brown sugar
- 2 ounces (½ stick) unsalted butter
Muffins
- 2 ½ cups all purpose flour
- ½ cup cornmeal medium or fine ground
- 1 tablespoon baking powder
- 1 ¼ teaspoon salt
- ¾ cup sugar
- ¼ cup honey
- ¾ cup whole milk plain yogurt
- 3 eggs
- 2 ounces (½ stick) unsalted butter
- ¼ cup neutral oil (I use avocado)
- 2 teaspoons vanilla
- kernels from 1 ear of corn about 1 cup
- 2 cups fresh blueberries
Instructions
Make the streusel
- Whisk together flour and sugar until thoroughly blended.
- Add melted butter, stirring until mixture resembles wet sand. Set aside.
Make the muffin batter
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk together sugar, honey, yogurt, eggs, melted butter, oil, and vanilla.
- Combine dry ingredients and wet ingredients, starting with a whisk and switching to a silicone spatula when the mixture starts to thicken. Fold gently until almost combined.
- Add corn kernels and blueberries. Fold gently into batter just until no streaks of flour remain. Batter may be a little lumpy - that's ok.
- Optional but recommended: Allow batter to sit at room temperature for about an hour.
Bake the muffins
- Preheat oven to 400° F and line two muffin tins with paper liners or spray well with cooking spray.
- Scoop batter into muffin tins, filling muffin cups all the way to the top. Sprinkle with streusel, pressing lightly so streusel sticks.
- Bake for 5 minutes, then turn heat down to 375° F.
- Continue baking until streusel is lightly golden and muffin tops spring back when gently pressed, about another 15-20 minutes.
- Remove from oven and place on cooling racks. Allow muffins to cool for at least 10 minutes before removing from muffin tins.