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Lemon-Blueberry Cornmeal Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 muffins

Ingredients
  

  • 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)

Instructions
 

  • 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
Keyword bake, dessert, nut-free, snack, soy-free, Vegan