My inspiration for this Jersey Fresh Blueberry Corn Muffins recipe is my love of eating sweets for breakfast. I have always enjoyed baking fresh muffins in the morning. My fiancee, Jose loves eating my various tasty muffins even though he is not a vegetarian. I’ll be sharing many of my vegetarian based baking creations with you in the future. My interest in Vegetarian and Vegan cooking and eating has led me to experiment with a variety of recipes and ingredients, some good and some bad! This recipe will satisfy the vegan and non-vegan alike. It is egg and dairy free and I use applesauce and vegan butter in their place. I also use coconut milk for a pleasant surprise in flavor and moisture. Please try this amazing tasty recipe for Jersey Fresh Blueberry Corn Muffins for your next breakfast or brunch meal.
Ingredients
Instructions
- Preheat oven to 375*. Using a spatula mix together in a medium sized mixing bowl all of the wet ingredients; coconut milk, butter, applesauce and vanilla. Set aside. In a separate medium sized mixing bowl using a whisk mix together the dry ingredients; flour, baking powder, cornmeal, sugar, and salt. Combine the wet ingredients with the dry ingredients and mix well. The batter should be smooth and not lumpy.
-
Using your spatula gently fold in the blueberries, lemon juice and lemon zest. Grease the muffin tins with coconut oil and spoon 1/3 cup of batter into each tin. Bake at 375* for 16-18 minutes. Muffins will be lightly browned when finished. Cool in pan for 5 minutes and then place on a baking rack for final cooling.
Notes
This recipe is vegan if you use the suggested ingredients.
