Blueberry Corn Yogurt Muffins

Tender muffins with juicy blueberries, a little cornmeal, and just enough tang from yogurt.

Submitted by Naomi Wren

Prep

15 mins

Cook

22 mins

Total

37 mins

Servings

Steps

1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3
In a separate bowl, whisk the eggs, Greek yogurt, oil or melted butter, and vanilla until smooth.
4
Fold the wet mixture into the dry ingredients just until combined, then gently fold in the blueberries.
5
Divide the batter among the muffin cups and sprinkle with coarse sugar if using.
6
Bake for 20 to 22 minutes until the tops are golden and a tester inserted in the center comes out clean.
7
Cool for a few minutes in the pan before moving the muffins to a rack.

Make it fancy

Optional moves for when you want to impress.

Add a little lemon zest to the batter if you want the blueberry flavor to pop more.
Swap a handful of the blueberries for raspberries if you want the tops a little more dramatic-looking.
These are especially good warm with salted butter, which feels obvious but still needs saying.
If you are baking with frozen berries, toss them with a spoonful of flour first so they stay better distributed.