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
- 1/2 cup all-purpose flour
- 1/4 cup + 2tbsp cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 2 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)
- Preheat oven to 375F and line a muffin tin with paper liners.
- Mix flax and water in a small bowl and let sit for several minutes (until thickened)
- In a medium bowl mix together flour, cornmeal, sugar, baking powder and salt.
- In a small bowl whisk together milk, melted coconut oil, flax egg and lemon zest.
- Pour wet over dry, add berries and stir until combined.
- Spoon into muffin pan (fill to almost the top) and bake for 20min
Stay warm and bake up some holiday cheer!