If you're on the hunt for a delightful treat that perfectly marries the sweetness of blueberries with the hearty texture of cornmeal, look no further! These Vegan Blueberry Corn Muffins are not just a scrumptious snack; they’re a wholesome breakfast option that will make your mornings brighter. With just 30 minutes from prep to plate, you’ll be savoring warm, fluffy muffins that are bursting with juicy blueberries in no time. Ready to impress your taste buds and those of your loved ones? Let’s dive into this easy recipe that’s sure to become a new favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 cup blueberries
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your muffins will bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease it with vegetable oil to prevent sticking.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, mix together 1 cup of almond milk and 1/4 cup of vegetable oil. Stir until combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of blueberries gently into the batter. If using frozen blueberries, do not thaw them before adding to the batter.
- Using a spoon or a scoop, distribute the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Vegan Blueberry Corn Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Preheat for Perfection: Always preheat your oven to 400°F (200°C) before you start mixing your ingredients. This ensures that your muffins rise beautifully and bake evenly.
- Avoid Sticking: Line your muffin tin with paper liners or grease it with vegetable oil to prevent those delicious muffins from sticking.
- Mix with Care: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so don’t worry if the batter has a few lumps!
- Frozen Blueberries: If you’re using frozen blueberries, there’s no need to thaw them before adding to the batter. This helps prevent the batter from turning blue and keeps your muffins looking vibrant.
- Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. If it comes out clean, they’re ready to come out of the oven!
- Cooling Time: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
- Storage: Keep your muffins fresh by storing them in an airtight container at room temperature for a few days, or freeze them for longer enjoyment.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
