We are fortunate to have incredibly delicious corn in Ohio. The yellow and white kernel variety commonly known as "Peaches n Cream", has been sweet as honey and oh, so tender. I will miss it dearly now that summer has ended. This fresh corn and blueberry studded muffin is my final tribute to another great season.
makes 12 muffins
- 1-1/2 c. all purpose flour
- 3/4 c. yellow cornmeal
- 1 T. baking powder
- 1 t. baking soda
- 1 t. kosher salt
- 3/4 c. sugar
- 3 eggs at room temperature
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3/4 cup fresh blueberries
- 3/4 cup fresh corn kernels ( you can use frozen but defrost first)
Preheat the oven to 350F. Line a 12 cup muffin pan with papers or spray with Pam.
Mix together the flour, baking powder, baking soda, cornmeal, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the eggs on low speed, one at a time, beating well after each addition. Add the buttermilk and oil. Add the sour cream. Gently fold in the corn and blueberries. Do not over mix.
Use 1/4 cup scoop to fill the muffin cups. Bake until golden brown and a cake tester inserted in the center of the muffin comes out clean, about 15 minutes. For even baking, rotate the pan halfway through.
Transfer to a wire rack to cool for 10 minutes, then remove muffins from the pan.
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