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Corn-Blueberry Swirl Muffins

Servings 12


  • 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


  1. In a small bowl, stir together the lemon zest and ¼ cup of the sugar.

  2. Preheat the oven to 350 degrees with a rack in the middle and fill 12 muffin cups with paper liners.

  3. 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.
  4. 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.