I know I’ve mentioned it here plenty, but we’ve been on a serious blueberry kick this summer. The supply is still going strong at the markets, and until they stop selling them I’m just going to keep bringing them home.
With so many blueberries on hand this week, I thought it might be fun to do something other than just shovel them into my mouth.
It was my turn to host mom’s group this week, so I had extra motivation to create a snack that would be tasty and easy to eat.
And so while the babies took care of their important business…
…the mamas enjoyed delicious blueberry corn muffins. There is something so wonderful about the sweet and savory combination of blueberries and corn. And for some reason, I rarely see cornbread that incorporates actual fresh corn kernels. I wanted to change that, and I’m so glad I did.
Fresh Blueberry Corn Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (16 muffins)
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1 cup all-purpose flour
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1 cup yellow cornmeal
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1 tablespoon baking powder
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1/2 teaspoon sea salt
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1/3 cup organic cane sugar
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1 teaspoon vanilla
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1 tablespoon ground flax seed (+ 3 tablespoons water)
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1 cup almond milk
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1 tablespoon apple cider vinegar
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1/4 cup sunflower seed oil (or other preferred oil)
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1 ear fresh corn
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1 cup fresh blueberries
Instructions
Preheat your oven to 400 degrees. In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Stir to combine.
In a small, separate dish, combine 1 tablespoon ground flax with 3 tablespoons water to create a thickened "flax egg." Let it sit for a few minutes while it thickens.
In another small bowl, (sorry for all the dishes!) combine the almond milk and vinegar. This is a good non-dairy sub for buttermilk! After the flax and milk sit for a few minutes, combine them together and whisk with oil and vinegar.
Add the wet ingredients into the dry bowl and stir until everything is combined. Cut fresh corn kernels off the cob, and fold into the batter along with the blueberries.
Spoon batter into a greased muffin pan, and bake for 20 minutes or until golden on top. Cool on a wire rack before serving.
The blueberries get all gooey and wonderful when cooked, resulting in little berry explosions with each bite.
And the corn adds a perfect sweet crunch that I will never leave out of cornbread again.
If it was just a little bit cooler outside, I would have made a huge pot of black bean chili and eaten the rest of these with dinner. As it was, I ended up eating most of the batch straight out of the basket.
These muffins feel like the perfect transition from summer into fall – my favorite summer produce baked into one of my favorite fall treats.
It is time to pull out the puffy vests yet? Enjoy!
37 Comments so far
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These sounds delicious! What a great culinary imagination you have!
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Yes! You made them…and now I will make them:)
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ooo I can’t wait to try them! another hit recipe, emily :)
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Your dessert recipes are some of my favorites! I have bookmarked this one. =)
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Looks fabulous!! We have been on a corn on the cob kick …. LOVE fresh corn and great idea to combine it with blueberry muffins!
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Love this! I have been craving cornbread after not having it in years and was totally disappointed with the last blueberry muffin recipe I tried. Print this out tomorrow!
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These sound/look amazing!!
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Before you said you were going to add fresh corn, I said to myself that I thought this combination would be pretty good. Both the blueberries and corn would add a unique “pop” to the muffins. Sounds great!
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These look so delicious! I’ve added fresh kernels to muffins before (well actually frozen corn kernels, because its what I had on hand) and I’ve loved the texture and “pop” they’ve added. I need to get my hands on some good blueberries!
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Totally unrelated question, but what is the name of the paint color in your dining room? We’ve been mulling over colors for days and that looks to be almost the exact color we have in mind!
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Omg I love your baked goods! I need to try these!
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I fully support your blueberry kick! I love that this recipe has actual corn in it too. I made blackberry corn bread this summer and I loved the taste and texture of the berries in this classic side. I bet a mix of blue and blackberries would be incredible!
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I love how Cullen sticks his butt out like that while he’s standing! So cute!! And those look yummy :)
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Cullen’s profile in that pic kills me!!! …I’m going to tell my husband that it’s thanks to you that I’m finally starting to want a baby:-)
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These look amazing! I have never seen muffins with the kernels like that. I love it!
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I can’t wait to try these! I had a blueberry corn muffin from the Flying Apron and have been looking for a recipe that incorporated the two ingredients!
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Gorgeous! I’m such a big cornbread fan and these look incredible! I actually made cornmeal pancakes for the first time the other day with blueberries on top, such a good combo!
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Blueberries and cornbread are a FANtastic combo!! Love!
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These look easy, beautiful and delicious!! Thanks for sharing.
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Ohh, your muffins sound wonderful! I just love blueberries!!
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We’re a few weeks away from prime muffin and chili weather here so I’ll tuck this recipe away until then. I definitely love it when corn muffins have the corn kernels in them but never have I tried it mixed with blueberries. Love the idea!
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What a great combo…they look awesome!! And I too, am a lover of the puffer vest!!
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You combined two of my favorite foods: corn muffins and blueberries. YUM!
Lately I’ve been eating blueberries mixed with lightly sweetened canned full-fat coconut milk for breakfast. Filling and not heavy!
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Yummmm Blueberry Corn Muffins, I definitely want to try adding fresh corn in, love that idea!
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This look awesome. Do you think applesauce will sub alright for the oil?
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Julie Reply:
August 31st, 2012 at 8:22 am
It should work great! Should make them moister & healthier, of course! :)
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These look good. I always use corn kernels in our cornbread with a little diced jalapeno and a bit of cubed monterey jack cheese. YUM! I’ve never thought to add blueberries, but it does sound delicious.
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Julie Reply:
August 31st, 2012 at 8:21 am
Oh, wow, that sounds GOOD!
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I bet your Moms group LOVE it when it’s your turn to host! And that pic of the babies is TOO CUTE!
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Thank you! I am now having another “I must make and eat these right now” pregnancy moment. :) these look delicious.
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last month while traveling, i went out to breakfast and had french toast that was topped with fresh blackberry compote and roasted sweet corn. it tasted incredible! i’ve been thinking about that combination ever since.
i’ve made cornbread before with blueberries, but never put actual kernels of corn in the batter. i will have to give this recipe a try!
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Oh, this looks so yum! I am the same with corn kernals- never leave them out of cornbread or polenta dishes, it just takes it to the next level for sure!!!
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This recipe looks great! Corn and blueberries, two of my favorite things! Who would have though they would make good friends in a dish ;). Thanks so much.
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These look so delicious. It makes me want to go clean my kitchen and go to the store so I can make them! Ha :)
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I made these this morning… delish! The fresh corn is definitely the best part. :) Thanks for sharing such a great recipe!
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Enjoy every minute Melany . I play “pick a boo” with my boys…..,I thing few weeks ago. No, I’m NOT!!!!
My boys are 31 and 24 years old, but seems like not to long ago. Even though I like my “freedom ” I miss those days.
Love, love your blog , your story and your cooking.
Looking for, what next???
Thank you for sharing . :). Ania
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I used gluten-free all purpose flour today in this recipe (it was all I had left from cooking for my gluten-free aunt), and the muffins turned out wonderful!
Thank you for the recipe!
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