These little corn muffins are filled with fresh blueberries and fresh lemon (or orange-you choose!) and are just perfect on a leisurely Sunday morning with a hot cup of coffee! I use 100% stone ground cornmeal (Bobʼs Red mill’s has over twice the fiber than regular yellow enriched cornmeal) and whole wheat pastry flour instead of plain white flour for added fiber. Can you believe I use only 1/3 cup sugar for 12 muffins?
Blueberry Corn Muffins
Servings 12 muffins
Ingredients
- 1 cup 100% stone ground cornmeal I prefer fine grind-but medium is also OK
- 1 cup whole wheat pastry flour
- 1/3 cup sugar
- 2 tsp baking powder
- Juice of 1 small orange or 1 lemon about 1/3 cup
- 3/4 cup plain almond or cashew yogurt
- 4 Tbsp melted regular vegan butter
- 1 large cage-free egg
- 1 1/2 cup fresh blueberries rinsed
- 1 Tbsp orange or lemon zest
Instructions
- Preheat oven to 375.
- Place the pastry flour, cornmeal, sugar and baking powder in a medium bowl.
- Make a well in the center and add remaining ingredients, except for blueberries.
- Stir with a wooden spoon.
- Gently stir in the blueberries.
- Pour batter into silicone cupcake cases 1/3 cup at a time.
- Bake for 15 minutes or until golden.
I like to use silicone cupcake liners in regular size (click here). They are perfect for these muffins because they un-mold so easily.
Making these again tomorrow!!
Love these – made them for breakfast this morning!
YAY Greg! I remember you were one of the first to try this recipe when I created my website and I love that you love them still! 🙂
coucou! je les essaye right away! même si je ‘ai pas les blueberries, tant pis! je vous en dirai des nouvelles dès sortis du four, non mais!! bon voyage en France , au pays de votre enfance! martine de france
Hahah Martine, merci…et avec quoi allez-vous les remplacer?!!
Hi Catherine, so based on the tip above, you substitute the 1/3 a cup of sugar with the fat free powdered milk + 2 Tbsps? I am gonna try these out, can’t wait!
Hi Cathy,
No, you are over interpreting it! You should follow the recipe just as it is written. All I am explaining in the tip is that I was able to lower the sugar to 1/3 cup only for 12 muffins by adding the 2 Tbsp fat free powdered milk which added sweetness from its natural lactose sugar! I hope you read this first!!!!
Perfect! Thank you!
Phew!!!! 🙂
I make these and put them in my husbands lunch. I use frozen thawed frozen blueberries and barely fold them in and they turn out great
Hi Laura, that’s great to know! I always hesitate to use the frozen blueberries for this recipe from fear the whole batter will turn out blue (Hahahha) I am so glad you found the trick to do it just right! I will try that too! Thank you so much!
Have you tried this with frozen blueberries? Maybe not stir too much so that they don’t all turn blue?
I haven’t, Greg, but you are right, just stir gently and not too much!!!
Could greek yogurt be substituted for the kefir?
Hi Kayla! I am not sure Greek yogurt would work in this recipe, only because it may not create enough liquid for the batter. It’s worth a try. Please let me know if you do, I love Greek yogurt too! Another possibility is to replace the kefir with low fat or fat-free buttermilk, if that’s easier for you to find. I don’t like buttermilk as much because of its higher sodium content, but it could certainly be substituted.