If you want to add some variety to your muffin game, these corn muffins are unique and extra delicious! Yogurt takes the place of milk and fine cornmeal gives these muffins their distinguishing flavor and texture.
The lemony, buttery, sugar topping is very inviting….
Simple ingredients and easy to make, these blueberry muffins are delightful.
The batter is thick (yogurt instead of milk) which keeps the blueberries distributed evenly throughout the muffins.
These golden brown beauties are packed with juicy blueberries and will soon be topped with butter and lemon sugar.
The warm muffin tops take a dip in melted butter before being dipped in the lemon sugar.
These muffins are a special treat. Serve them whole or split them and serve with a pat of butter.
Corn & Blueberry Muffins with Lemon Sugar
12
servingsAdapted from Anson Mills
Ingredients
- Muffins
Vegetable oil spray or softened butter for the muffin pan
1/2 cup (113g) unsalted butter, divided (I used Green Valley lactose free)
1 1/3 cup (264g) granulated sugar (if your blueberries are very sweet you may decrease the sugar to 1 cup)
1 large egg
1 cup (227g) plain whole milk yogurt (I used Green Valley lactose free)
1 cup (156g) fine yellow cornmeal (the weight may be less depending on how fine your cornmeal is)
1 1/3 cup + 1 tablespoon (168g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1 pint (2 cups) fresh blueberries
- Topping
1/4 cup reserved melted butter
1/2 cup (100g) granulated sugar
Zest from 1 lemon
Directions
- Adjust oven rack to middle position and heat oven to 425 degrees. Generously grease a standard 12-cup muffin pan with vegetable oil spray or butter and set aside.
- Heat the butter in a small saucepan over low heat until melted. Spoon 1/4 cup of melted butter into a small bowl and set aside (you will use this for the topping). Pour remaining butter into a medium bowl. Whisk in 1 to 1 1/3 cups sugar (depending on the sweetness of your berries), the egg, and yogurt. Set aside.
- Whisk cornmeal, flour, baking powder, and salt into a large mixing bowl. Toss blueberries in the flour mixture until evenly coated.
- Pour wet ingredients into the dry and gently fold to combine. The batter will be thick. Do not over mix the batter. Spoon the batter into the prepared muffin pan, dividing it evenly among the cups. Bake for 10 minutes, then rotate the pan from front to back and reduce the oven temperature to 375 degrees. Continue to bake until the muffins test clean with a toothpick and are nicely risen and brown around the edges, about 12-15 minutes.
- Remove pan from the oven and let muffins cool for 5 minutes. Carefully lift out the muffins and stand upright on a wire rack. Let cook for 15 minutes.
- Meanwhile, place reserved 1/2 cup sugar into a small bowl. Add lemon zest to sugar and rub mixture together with your fingertips until the sugar is tinted a pale yellow. Rewarm reserved butter. Working one at a time, dip the tops of the muffins into the melted butter and then into the lemon sugar to coat. Set muffins upright on a wire rack. Serve warm, with or without butter.
Notes
- You may substitute 10 ounces of frozen wild blueberries in place of fresh. Fold into batter after combining wet and dry ingredients, step #4.