These vegan lemon blueberry cornmeal muffins are bursting with fresh flavors and a delightful texture. The combination of cornmeal, lemon, and juicy blueberries makes them a perfect treat for breakfast or snack time.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup non-dairy milk such as almond or soy milk
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions:
Warm the oven up to 190C 375F
For muffins, use paper liners or oil the tin
Flour, sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl
Whisk together coconut oil, lemon juice, lemon zest, and non-dairy milk in a different bowl
Add the wet ingredients to the dry ones and mix them together just until they are mixed
Add the blueberries slowly and carefully
Fill up about three quarters of the way to the top of each muffin cup with batter
Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
After baking, let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely
These muffins are vegan and made with blueberries and lemon
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