Blueberry Corn Muffins

Early this morning when I woke I thought “I am going to surprise Susan with homemade corn and blueberry muffins.” After walking Freddy and enjoying a cup of coffee I ventured into the kitchen and I swear I tried to be quiet; gathering the two mixing bowls, the five measuring spoons, the muffin tray, the whisk, flour, etc. Soon, and I mean soon, I heard the bedroom door open well before I had even mixed the berries and corn into the flour and eggs and Susan said “What’s all the noise out here?”

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature, lightly beaten
• 1 1/4 cups yogurt, I used vanilla Two Percent
• 2 tablespoons butter, melted, cooled
• 1 cup fresh blueberries
• 1 cup of fresh corn (I used fresh corn from local farm)

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in corn and blueberries, gently.
2. Fill parchment muffin cups three-fourths full. Top with sugar, if you desire. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

And 30 minutes later she said “The muffin is delicious.”

Enjoy!