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Corn-Blueberry Swirl Muffins

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

Slideshows: Breakfast Muffins

  • Total Time:
  • Servings: 12

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  • 1 cup fresh blueberries
  • 1/4 cup plus 1 teaspoon sugar, plus more for sprinkling
  • 1 cup medium-grind cornmeal
  • 1 cup Silvana’s 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. 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.
Contributed By Photo © Kamran Siddiqi Published November 2013

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