This muffin was inspired by the best breakfast I’ve ever had, at Rustic Canyon in Santa Monica. Everyone at the table loved what they ordered, but I came close to tears over mine: two fried eggs over a bed of fresh arugula, white corn, chanterelles, sautéed kale, and crispy polenta. Unbelievable. Perfectly balanced, I didn’t need to reach for my salt and pepper, which historically I always do. But back to the muffin. A solid dose of vanilla elevates the delicate sweetness of the white corn that marries perfectly with the deep tartness of the blueberries. Yum! So I played around with the recipe, using sour cream to enrich the batter and add another level of depth to the flavor profile. It also gives the crumb a moist, cakey texture, which is perfect with a cup of coffee.
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Ingredients:
2 2/3 cups all purpose flour
1 teaspoon baking soda
4 teaspoons baking powder
¾ cup sugar
Pinch of salt
12 tablespoons melted butter
1 cup milk
½ cup Sour Cream
2 large eggs
2 ½ teaspoons Vanilla
2 half pints of blueberries, washed and picked for stems.
1 ear of white corn
Directions:
Sift all of the dry ingredients together in a large bowl. Melt the butter and allow it to cool. Whisk the wet ingredients, as well as the cooled butter, until smooth. Take the ear of corn, and cut off the stalky end. Standing the corn upright, cut down one side, slicing the kernels off about ¾ deep (you don’t want the entire kernel, with its hard, pointy end). Do this 4 times, creating 4 sides to the ear. You should have about 1 cup of corn kernels. In a bowl, use the knife to scrape down the sides and edges of the corn ear, gathering the pulp and juice in the bowl. Once you have gathered about 2 tablespoons of pulp(a little under is fine) add that to the liquid mixture. Pour the wet ingredients into the dry ingredients and whisk to blend for about 15-20 seconds. Don’t worry about the lumps. Fold in the blueberries and corn kernels gently. The batter will be of a thicker consistency.
Put paper muffin cups in a lightly greased muffin pan (this is to make sure the tops of the muffins to not stick to the pan after they are baked). Using two spoons (or an ice cream scoop) fill the muffin cups completely (they will rise a little, but not a crazy amount). Bake at 400 for 20 minutes or until golden brown. Once out of the oven, fight you need to gobble one down and let them rest for 5 minutes. This allows them to set, and makes peeling away the paper muffin wrapper much easier. Plus you don’t burn your finger on hot blueberries like I did this morning. Ouch.
2 2/3 cups all purpose flour
1 teaspoon baking soda
4 teaspoons baking powder
¾ cup sugar
Pinch of salt
12 tablespoons melted butter
1 cup milk
½ cup Sour Cream
2 large eggs
2 ½ teaspoons Vanilla
2 half pints of blueberries, washed and picked for stems.
1 ear of white corn
Directions:
Sift all of the dry ingredients together in a large bowl. Melt the butter and allow it to cool. Whisk the wet ingredients, as well as the cooled butter, until smooth. Take the ear of corn, and cut off the stalky end. Standing the corn upright, cut down one side, slicing the kernels off about ¾ deep (you don’t want the entire kernel, with its hard, pointy end). Do this 4 times, creating 4 sides to the ear. You should have about 1 cup of corn kernels. In a bowl, use the knife to scrape down the sides and edges of the corn ear, gathering the pulp and juice in the bowl. Once you have gathered about 2 tablespoons of pulp(a little under is fine) add that to the liquid mixture. Pour the wet ingredients into the dry ingredients and whisk to blend for about 15-20 seconds. Don’t worry about the lumps. Fold in the blueberries and corn kernels gently. The batter will be of a thicker consistency.
Put paper muffin cups in a lightly greased muffin pan (this is to make sure the tops of the muffins to not stick to the pan after they are baked). Using two spoons (or an ice cream scoop) fill the muffin cups completely (they will rise a little, but not a crazy amount). Bake at 400 for 20 minutes or until golden brown. Once out of the oven, fight you need to gobble one down and let them rest for 5 minutes. This allows them to set, and makes peeling away the paper muffin wrapper much easier. Plus you don’t burn your finger on hot blueberries like I did this morning. Ouch.
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