Fresh Blueberry Corn Muffins.
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)
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon sea salt
1/3 cup organic cane sugar
1 teaspoon vanilla
1 tablespoon ground flax seed (+ 3 tablespoons water)
1 cup almond milk
1 tablespoon apple cider vinegar
1/4 cup sunflower seed oil (or other preferred oil)
1 ear fresh corn
1 cup fresh blueberries
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!