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Corn & Blueberry Muffins

Corn & Blueberry Muffins

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

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.

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