How to make it

  • Preheat oven to broil and spread corn kernels out on a lined or lightly greased baking sheet.
  • Broil for 5-10 minutes, until they toast and begin to lightly char (don't burn them too badly!). Set aside.
  • Lower the oven to 375°F and line muffin cups with paper cases.
  • In a medium bowl, whisk together the cornmeal, flours, baking powder, baking soda, nutmeg and salt. Set aside.
  • In a large bowl, mix brown sugar, maple syrup, lemon zest, buttermilk, egg, butter and yogurt, blending well.
  • Add the dry ingredients and stir just to combine, then fold in the toasted corn and both types of blueberries.
  • Bake for 15-18 minutes, until they test done.
  • Cool slightly on a rack before enjoying or serve completely cooled.

Reviews & Comments 2

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  • pointsevenout 7 years ago
    This sounds nice. I don't often get to make one of your recipes but I'll have to sub white for wheat flour.
    Was this review helpful? Yes Flag
  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 142.9
    Total Fat: 4.2 g
    Cholesterol: 21.1 mg
    Sodium: 79.3 mg
    Total Carbs: 25.7 g
    Dietary Fiber: 2.5 g
    Protein: 3.1 g
    Was this review helpful? Yes Flag

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