Crispy Blueberry Muffins with Fresh Corn!
Remember the chocolate chip pecan corn muffins that I posted a few weeks ago? People really liked them, and a few were really surprised that corn meal was a component of the muffins. Guess what? The husband and I have taken corn meal muffins to another level, because we added fresh corn to the equation! Breakfast just got a whole lot better.
You guys, these are freaking delicious.
When I took my first bite of these delicious crispy vegan corn and blueberry muffins my eyebrows went up – way up. Then I melted into my chair and just enjoyed the moment, because I got to bite through the crisp, almost flaky “crust” of the muffin to reach the moist middle. And in the middle of all of that wonderful texture were little explosions of tart blueberries and crunchy fresh sweet corn.
With my mouth full of a big, delicious bite of muffin (I hate it when people talk with food in their mouth so you know these where good), I told my husband that they were my new favorite. Move over lemon blueberry and chocolate chip pecan corn muffins, you run a very close second, but these are my new loves.
There isn’t a lot of sugar in these crispy vegan blueberry and corn muffins. Most of the sweetness comes from the fruit and the corn. And the corn and the cornmeal makes them kind of savory too.
Then there’s the beauty queen factor. Can we just talk about how gorgeous these are? Golden on the outside and yellow and blue on the inside, the colors are so perfect together.
These are really simple to make. The most difficult thing – if you can call this difficult – is cutting the corn kernels off of the cob and then using the back of your knife to scrape off the remaining corn “milk.” You could use frozen corn, but you can’t get that liquid from the kernel that boosts the flavor of the corn.
Once you’ve scraped the corn all you need to do is whisk the dry ingredients together, fold in the wet ingredients, and then gently fold in the corn and the berries. Spoon them into a muffin pan, sprinkle with cinnamon sugar, and bake until they’re perfectly golden brown.
You’ll want to eat them while they’re warm to get the maximum crispness and blueberry flavor. Is it just me, or do blueberries taste better when they’re warm?