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.
Please come say “hi” and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!
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.