Corn & Blueberry Muffins

Ingredients

1 (8.5 oz.)

can Cream Style Sweet Corn

1 cup

flour

1 cup

yellow cornmeal

3 tbsp.

granulated sugar

1 tbsp.

baking powder

0.5 tsp.

baking soda

0.5 tsp.

salt

0.5 tsp.

cinnamon

0.5 cup

buttermilk

1

egg

0.25 cup

vegetable oil

0.75 tsp.

grated lemon peel

1 (15 oz.)

can blueberries, rinsed and drained

2 tsp.

granulated sugar

Directions

Original Recipe Makes 12 Servings

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups. In large bowl, mix together flour, cornmeal, 3 tbsp. of sugar, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together creamed corn, buttermilk, egg, oil and lemon peel. Add liquid to dry ingredients, stirring until moistened; fold in blueberries. Spoon batter into prepared cups, filling each about 3/4 full and sprinkle tops with 2 tsp. sugar. Bake approximately 18 minutes or until muffins have risen and are golden brown.