Blueberry-Corn Muffins

Corn Muffins

Photo Credit: Saraizel Senderovits

You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish.

These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.

YIELDS 12 MUFFINS

• 1¾ cups flour
• 1¼ cups fine cornmeal
• ½ cup sugar
• ¼ cup maple syrup
• ½ cup almond milk
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup oil
• 2 eggs
• zest of 1 lemon
• 1 cup blueberries, tossed with 1 Tbsp flour

Preheat oven to 400°F (200°C). Grease a metal muffin pan with flour and baking spray.

In a mixing a bowl, combine all dry ingredients. Make a well in the center and add all the wet ingredients. Mix until all ingredients are just incorporated. Do not overmix. Gently fold in blueberries.