My F&W
quick save (...)
Corn-Blueberry Swirl Muffins
© Kamran Siddiqi

Corn-Blueberry Swirl Muffins

  • ACTIVE: 15 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 12
  • FAST

Fresh blueberries are cooked down to a compote and swirled into sweet corn muffins.

Slideshows: Breakfast Muffins

  1. 1 cup fresh blueberries
  2. 1/4 cup plus 1 teaspoon sugar, plus more for sprinkling
  3. 1 cup medium-grind cornmeal
  4. 1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
  5. 1 tablespoon baking powder
  6. 1 teaspoon salt
  7. 1/2 teaspoon baking soda
  8. 2 large eggs, at room temperature
  9. 1/2 cup sour cream
  10. 1 stick unsalted butter, melted and cooled
  11. 1/4 cup milk
  1. Preheat the oven to 350° and fill 12 muffin cups with paper liners. 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. Let cool.
  2. In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, baking soda and the remaining 1/4 cup of sugar. Add the eggs, sour cream, melted butter and milk and whisk until combined.
  3. Spoon the batter into the muffin cups and top with the blueberry compote. Using a toothpick, swirl the compote into the batter, then sprinkle with sugar.
  4. Bake the muffins in the center of the oven for 20 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.