It’s the kick-off of the holiday season today: the Toronto Santa Claus Parade + decorating our Christmas Tree. It was also extremely cold when I woke up with the tiniest bit of snow outside. All these factors combined I decided some decadent baking was in order! Cornmeal lemon-blueberry muffins perhaps aren’t the most holiday-like recipe but I was craving something sweet and had about zero groceries in the fridge so frozen blueberries and lemon zest it was!
It’s always satisfying when you can pull together a recipe from mostly pantry items and these muffins are the perfect example of this. The texture reminds of Tim Hortons muffins (which I used to love) except these are dairy-free, egg-free and the butter has been traded out for coconut oil. The funny thing is I actually got the inspiration for these vegan muffins from a promotional milk calender we got in the mail last week. Even more satisfying than a pantry-item recipe is the successful veganization of a recipe. So much has been accomplished before lunch-time, I love it!
Lemon-Blueberry Cornmeal Muffins
Prep Time: 10min
Cook Time: 20min
Keywords: bake snack dessert vegan nut-free soy-free
Ingredients (6 muffins)
- 1/2 cup all-purpose flour
- 1/4 cup + 2tbsp cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- two pinches of salt
- 1 cup almond or soy milk
- 1/4 cup melted coconut oil
- 1 flax egg (1tbsp ground flax + 3 tbsp warm water)
- finely grated zest of 1 lemon
- 1/2 cup (or more) blueberries (fresh or frozen)
1. Preheat oven to 375F and line a muffin tin with paper liners
2. Mix flax and water in a small bowl and let sit for several minutes (until thickened)
2. In a medium bowl mix together flour, cornmeal, sugar, baking powder and salt.
3. In a small bowl whisk together milk, melted coconut oil, flax egg and lemon zest.
4. Pour wet over dry, add berries and stir until combined.
5. Spoon into muffin pan (fill to almost the top) and bake for 20min
Stay warm and bake up some holiday cheer! xo Jessica