Corn & Blueberry Muffins

Products in this Recipe:: Corn; Berries

Prep time:: 13 min.
Cook time:: 18 min.
Total time:: 36 min.
Yield:: 12 Servings

Ingredients (Paragraphs): 1 (8.5 oz.) can Cream Style Sweet Corn; 1 cup flour; 1 cup yellow cor nmeal; 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

Preheat oven to 425^oF. 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.

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