Blueberry Corn Muffins

Sweet corn and juicy blueberries come together in these muffins that taste like summer in every bite. They’re tender from Greek yogurt and buttermilk, brightened with lemon zest, and finished with a crunchy sugar top. Perfect for breakfast, snacking, or anytime you want something fresh and cozy!

INGREDIENTS:
1/2 cup full fat Greek yogurt (or regular plain yogurt)
1/2 cup buttermilk
1/2 cup oil (we used EVO!)
Zest of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt
1 1/2 cup blueberries
1 cup corn, fresh off the cob preferred
**Sprinkle of sugar to top on each muffin before baking

DIRECTIONS:
Preheat oven to 425°F. Line a muffin tin with paper liners or grease well.

In a large bowl, whisk together the 1/2 cup Greek yogurt, 1/2 cup buttermilk, 1/2 cup oil, lemon zest, 1/2 cup granulated sugar/ 1/4 cup brown sugar, and 2 eggs until smooth and well combined.

Add the 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt directly into the bowl. Gently stir until just combined.

Gently fold in the 1 1/2 cups blueberries and 1 cup of corn until evenly distributed throughout the batter.

Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a little sugar on top of each muffin for a crisp, golden finish.

Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm!