Blueberry Corn Muffin Delight with Lemon-Kefir Twist

Ingredients

- 1 package corn muffin mix (approximately 8.5 oz)
- 1/2 cup milk
- 1 large egg
- 1/2 cup fresh corn kernels
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 1/2 cup frozen blueberries
- 1/4 cup kefir
- 3 tablespoons salted butter, melted
- Maple syrup, for drizzling

Instructions

1. Preheat the Oven
PT10M
Preheat your oven to 400°F (204°C). Line a muffin tin with paper liners or lightly grease with cooking spray.

2. Prepare the Muffin Batter
PT5M
In a large mixing bowl, combine the corn muffin mix, milk, and egg. Stir until the mixture is just combined—avoid over-mixing to prevent tough muffins.

3. Add the Fresh Ingredients
PT5M
Carefully fold in the fresh corn kernels, sour cream, lemon zest, and frozen blueberries. Gently mix until the ingredients are evenly distributed throughout the batter.

4. Incorporate Kefir and Butter
PT2M
Add the kefir to the batter, mixing until just blended. Finally, drizzle in the melted salted butter, folding it into the batter for a rich, smooth consistency.

5. Fill the Muffin Tin
PT3M
Use a spoon or ice cream scoop to fill the prepared muffin cups about three-quarters full with the batter, ensuring the blueberries are evenly distributed across the muffins.

6. Bake the Muffins
PT15M
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.

7. Cool and Serve
PT5M
Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm, drizzled with maple syrup for a sweet finish.

Total Time

PT45M
45 minutes

Type of Dish

Snack

Keywords

Corn muffins, Blueberry muffins, Lemon zest, Easy snack, Oven-baked, Breakfast muffins, Quick bake, Kefir recipes, Summer snacks, Sweet muffins

Recipe Yield

Feeds 4 adults

Calories

Total: 1260 calories

#CornMuffins #BlueberryDelight #SnackTime #BakingJoy #KefirMagic