Recipe below: 🫐🌽💗 Blueberry Corn Muffins 120ml (1⁄2 cup) buttermilk 1⁄2 cup canned corn kernels, drained 113g (1⁄2 cup / 1 stick) butter, melted 155g (1 cup) cornmeal 120g (1 cup) all-purpose flour Zest of 1⁄2 lemon 2 tsp baking powder 1⁄2 tsp baking soda 1⁄2 tsp kosher salt 110g (1⁄2 cup) brown sugar 1 large egg 250g (about 13⁄4 cups) fresh blueberries, washed and dried Preheat oven to 425°F. Line a muffin tin with paper liners. Blend the buttermilk and corn in a blender or food processor until mostly smooth (about 10 seconds) — slightly textured, but no whole kernels. In a large bowl, whisk together the cornmeal, flour, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, brown sugar, egg, and blended corn mixture until smooth. Pour the wet mixture into the dry ingredients and stir until just combined (do not overmix). Let the batter rest for 10 minutes. Gently fold in the blueberries. Divide the batter evenly among muffin cups. (this recipe makes about 14 muffins. I like to use a medium cookie scoop (or about 3 tbsp) to portion the batter neatly.) Bake at 425°F for 10 minutes. Then reduce the heat to 400°F and bake for another 8–10 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Enjoy!