Blueberry Corn Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 14 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 medium orange or 2 lemons about 1/2 cup
- 1 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
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Preheat oven to 375.
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Place the pastry flour, cornmeal, sugar and baking powder in a medium bowl.
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Make a well in the center and add remaining ingredients, except for blueberries.
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Stir with a wooden spoon.
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Gently stir in the blueberries.
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Pour batter into silicone cupcake cases 1/3 cup at a time.
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Bake for 15 minutes or until golden.
