Sweet Corn Blueberry Muffins

May 2, 2011 · 13 comments

Sweet Corn + Blueberry Chobani Greek Yogurt = HEAVEN!  I just wanted to share that with you.

While taking a drive up to Johnson City, TN for my work, we went through the beautiful Blue Ridge Mountains of NC.  The scenery was wonderful, but even better…there was a Farmer’s Market.  I found some fun food finds, AND fresh sweet corn.  So my mind starting thinking about what I could make for a blogger recipe contest.  On Fresh Supersweet Corn their recipe contest ends May 1st at 11:59pm.  Nothing like being last-minute girl!

Well because we all know I adore Chobani, I immediately decided to use Blueberry Chobani Greek Yogurt.  Why couldn’t sweet corn and blueberries be perfect together?  I took a basic muffin recipe, Nelly from Cooking with Books let me know all the muffin recipes basically have the same ingredients.  It is all about the add-ins you choose to make the muffin your own.

I believe we have number….drum roll please….22 of 52 ways to enjoy Greek Yogurt.  In the next few weeks I am going to start working on my site, and changing some things around.  The most important change will be an area you can go to, to see all the recipes I have created with Greek yogurt.  I am excited to start making the changes, but my header is not going anywhere I promise!

The recipe does not contain eggs or milk.  I always try to think of fun ways to make a recipe healthy, and still taste out of this world.  When you use just Greek yogurt, and exclude eggs and milk, the food can look different.  For cookies- really fluffy, and thick.  The muffins they were not as fluffy, more dense looking.

So don’t be shy trying Greek yogurt, and don’t be worried if your food looks really different.  Have fun exploring new ways to enjoy any of your favorite dishes.

Sweet Corn Blueberry Muffins:

1 1/2 cups of all purpose flour

3/4 cup of white sugar/pure cane sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup canola oil

1 cup blueberry Chobani Greek Yogurt

1/2 cup fresh corn diced finely, or pulsed a few times in food processor

1/2 cup fresh sweet corn

1/2 cup frozen or fresh blueberries

For Crumble:

1/2 cup packed brown sugar

1/3 cup oats

1/4 cup salted butter melted

2/3 cup fresh corn baked in oven

Directions:

1. Preheat oven to 350

2. Bake 2/3 cup of fresh corn on baking sheet for about 10-15 minutes, set it aside.

3. In large mixing bowl – mix sugar, oil, and Greek yogurt.  Next, in small food processor pulse 1/2 cup of fresh corn to chop it finely.  Then mix in fresh corn, and pureed fresh corn, and blueberries in mixing bowl.

4. In separate bowl, mix flour, salt, and baking powder, then add slowly to wet mixture.

5. For crumble, mix brown sugar, oats, and baked corn together well.  Melt butter, and add to crumble mixture.

6. Spray muffin pan with oil or butter spray.  Mixture makes 12 large muffins, or about 24 mini muffins.  You can add a good portion of crumble on each muffin, or small amount.  You will see it can make a bit of a mess, put a pan underneath the muffin pan to prevent the crumble from making a mess in your oven.

7. The muffins will need to cook for about 45-50 minutes depending on oven.  They look very messy, AND delicious!  I actually had some extra crumble and set it aside.  You could add the extra crumble in your Greek yogurt!!!

Remove carefully, and let cool, or enjoy warm.

What is your favorite way to enjoy fresh sweet corn?

Until next time, Come on in, Have a seat,

Hugs, Terra

 

Related Posts Plugin for WordPress, Blogger...
  • http://twitter.com/nella22 Nelly Rodriguez

    Love this combination because I love both blueberries and corn! :) great job!

  • http://profiles.google.com/lizzy.do Lizzy Do

    Oh, gosh, this is a combination I could never have imagined! But I heartily approve…your muffins look fantastic!

    • http://cafeterrablog.com Terra

      Thank you so much for the lovely comment on my Sweet Corn Blueberry Muffins! They were really full of flavor, enjoy!

  • Belinda @zomppa

    That looks so perfectly sweet and moist – fantastic!

    • http://cafeterrablog.com Terra

      Thank you so much for the wonderful comment on my Sweet Corn Blueberry Muffins!

  • http://www.takingonmagazines.com Themomchef

    What an amazing combination. I’ll bet it was very tasty. I’m surprised that you already found corn though. I’m in the Piedmont of NC and we’re still months away from sweet corn. Someone must have been growing some in a hothouse!

    • http://cafeterrablog.com Terra

      I was driving through the Blue Ridge Mountains heading to Johnson City TN. There was a local farmers market in the mountains, they had some amazing sweet corn. Thank you so much for stopping by! The sweet corn blueberry muffins were really full of flavor:-)

  • Kate@Diethood.com

    I love the flavor combo in these muffins! Sounds so yummy good!

    • http://cafeterrablog.com Terra

      The sweet corn and blueberry muffin were fun to make, and full of flavor:-) Thank you so much! Hugs!

  • http://www.yummychunklet.wordpress.com Yummychunklet

    Corn and blueberry Chobani? It sounds intriguing but tasty, so I’ll definitely try it!

    • http://cafeterrablog.com Terra

      The sweet corn and blueberry muffins were really sweet, and flavorful! Definitely give them a try, so delicious:-)

  • Apex maize

    I’ve been loving sweet corn lately also. You know it’s good when you
    could eat it raw and it would still be tasty! This looks like a great
    combination of flavors! http://www.apexmatch.com/maize.php

  • Pingback: photovoltaic modules

Previous post:

Next post:

var pageTracker = _gat._getTracker("UA-18896150-1");