Corn-Blueberry Swirl Muffins Recipe

Name: Corn-Blueberry Swirl Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh blueberries; 1/4 cup plus 1 teaspoon sugar, plus more for sprinkling; 1 cup medium-grind cornmeal; 1 cup Silvanas Kitchen Gluten-Free All-Purpose Flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 large eggs, at room temperature; 1/2 cup sour cream; 1 stick unsalted butter, melted and cooled; 1/4 cup milk

Servings: persons

1 cup fresh blueberries
1/4 cup plus 1 teaspoon sugar, plus more for sprinkling
1 cup medium-grind cornmeal
1 cup Silvanas Kitchen Gluten-Free All-Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, at room temperature
1/2 cup sour cream
1 stick unsalted butter, melted and cooled
1/4 cup milk

1
Preheat the oven to 350 and fill 12 muffin cups with paper liners.
2
In a small saucepan, combine the blueberries with 1 teaspoon of the sugar and cook over moderate heat, crushing and mashing with a spoon, until the blueberry compote is reduced to 1/4 cup, about 5 minutes.
3
Let cool.
4
In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, baking soda and the remaining 1/4 cup of sugar.
5
Add the eggs, sour cream, melted butter and milk and whisk until combined.
6
Spoon the batter into the muffin cups and top with the blueberry compote.
7
Using a toothpick, swirl the compote into the batter, then sprinkle with sugar.
8
Bake the muffins in the center of the oven for 20 minutes, until a toothpick inserted into the center comes out clean.
9
Let cool slightly before serving.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh blueberries, 1/4 cup plus 1 teaspoon sugar, plus more for sprinkling, 1 cup medium-grind cornmeal, 1 cup Silvanas Kitchen Gluten-Free All-Purpose Flour, and more.

Yes, Corn-Blueberry Swirl Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn-Blueberry Swirl Muffins

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