I cook down fresh blueberries to a compote, swirl them into sweet corn muffin batter and generously sprinkle over lemon sugar for an extra crunchy muffin top.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Corn-Blueberry Swirl Muffins
- Finely grated zest of 1 lemon
- ½ cup plus 1 teaspoon sugar and more for sprinkling
- 2 cups fresh blueberries
- 1 cup Silvana's Kitchen Gluten-Free Multi-Purpose Flour
- 1 cup medium-grind cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs at room temperature
- ½ cup sour cream or dairy-free sour cream
- ½ cup canola oil
- ¼ cup milk or dairy-free milk
- 2 teaspoons pure vanilla extract
In a small bowl, stir together the lemon zest and ¼ cup of the sugar.
Preheat the oven to 350 degrees with a rack in the middle and fill 12 muffin cups with paper liners.
In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and remaining ¼ cup sugar. In a medium bowl, beat together the eggs, sour cream, oil, milk and vanilla until smooth. Add to the flour mixture and stir until just combined. Fold in the remaining 1 cup blueberries. Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool on a rack before serving.