On the weekends, I try to bake.  It makes me feel like a good mother to bake my children organic, healthy treats.  When I make muffins, I have to double the recipe, as my children eat them up!  This weekend, I made vegan blueberry cornmeal muffins.

Healthy, Vegan Blueberry Cornmeal Muffins

Preheat oven to 400 degrees F.

Combine in a large bowl the dry ingredients:

• 1 1/2 cups organic cornmeal
• 1 1/2 cups organic, unbleached flour
• dash of salt
• 3/4 cup organic sugar
• 3/4 cup baking soda

After mixing dry ingredients, add the wet ones. Mix lightly until “just mixed”.

• 1/4 cup organic canola oil
• 3/4 cup organic soy, rice, almond, or oat milk
• 3/4 cup organic orange or apple juice
• 1 tsp white vinegar
• 1 cup organic blueberries (or any berry you have on hand)

Using frozen blueberries keeps your batter from turning blue.  You can either line your muffin tins with [amazon_link id=”B000FAIR96″ target=”_blank” ]unbleached cups[/amazon_link] or oil them.  Fill with the batter.  Yields a dozen delicious muffins. Bake for 25-30 minutes.  Also, it is best to avoid nonstick cookware.  [amazon_link id=”B001ET5ZI8″ target=”_blank” ]Stainless steel muffin pans[/amazon_link] work great!

This recipe is adapted from [amazon_link id=”1551520672″ target=”_blank” ]How it all Vegan![/amazon_link].