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].