Sweet, crumbly, and moist - that's how these turned out. They are absolutely wonderful. So good that I scarfed down two whole ones within 7 minutes of their coming out of the oven. So yeah. That happened.
But I didn't feel too guilty because I eliminated most of the oil in these. So on top of their being vegan, they're also low-fat and use banana and applesauce to bind them together. So your internal narrative can center around all the wonderful potassium and doctor-sending-away-ness of the muffins instead of those piddly 2 tablespoons of oil. At least, that's what happens in my head when I eat them. Everyone I gave them to thought they were just as fabulous as I did - vegans and non-vegans, gluten-free and gluten-ful alike. The only thing I'll recommend is that you store them in the fridge, as they became a bit TOO moist sitting out on the counter at room temperature (even in my chilly basement apartment).
Sweet Vegan Blueberry Corn Muffins (Adapted from this recipe)
Makes 12 muffins
3/4 cup gluten-free cornmeal
1/2 sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1 tsp. sea salt
1 tablespoon baking powder
1 1/2 tsp. ground cinnamon
2/3 cup brown sugar
1 soft ripe banana, mashed
2 tbsp. olive oil
2 tbsp. smooth applesauce
1/3 cup + 2 tbsp. So Delicious Almond Milk (or other non-dairy milk)
1 1/2 tbsp. gluten-free vanilla extract
1 - 1 1/2 cups wild Maine blueberries
Raw sugar to sprinkle on top
Preheat the oven to 350 F. Line a muffin tin with paper liners.
Combine the dry ingredients in a mixing bowl (everything up to and including the brown sugar) and mix well. In a separate mixing bowl, use an electric mixer to combine the banana, olive oil, applesauce, soy milk, and vanilla extract). Add the wet mixture to the dry and mix well. Add the blueberries and stir them in gently.
Fill each muffin liner 3/4 of the way full. Bake for 18 - 22 minutes, or just until they are slightly browned on top and a toothpick comes out clean. About halfway through the baking, when they have started to set, sprinkle each one with a little raw sugar (quickly, and without moving them too much!).
Serve warm from the oven, or store in the fridge and eat cold. They are delicious no matter how you eat them!
3 comments:
This was my first time making a recipe, I just finished eating my first muffin and they're so good with tasty bread! I'm going to a family reunion next month and I plan to make this recipe for everyone there it's gonna be awesome! thank you so much.
Yum! I love vegan baking, and blueberry and corn are such a great combo. These sound absolutely delicious!
Sweet Vegan Blueberry Corn Muffins are a deliciously wholesome treat, combining the natural sweetness of blueberries with the hearty texture of cornmeal.
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