Corn and Blueberry Muffins

Corn and Blueberry Muffins

 


Ingredients
1 (8.5 oz.) can of Cream Style Sweet Corn, drained
1 cup flour
1 cup yellow cornmeal
3 tbsp. plus 2 tsp. granulated sugar
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 egg
1/4 cup vegetable oil
3/4 tsp. grated lemon peel
1 (15 oz.) can blueberries, rinsed and drained
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.  Sprinkle tops with 2 tsp. sugar.  Bake approximately 18 minutes or until muffins have risen and are golden brown.
Makes 12 muffins