Lemon Blueberry Corn Muffins
Prep time
Cook time
Total time
This is a great recipe for getting kids involved. Kids can help combine the ingredients, pour the batter into the muffin cups, and press blueberries into the tops!
Author: Justin Timineri
Serves: 6 muffins
Ingredients
- ¾ cup all-purpose flour (can sub whole wheat pastry flour)
- 1½ teaspoons baking powder
- ½ cup non-GMO yellow cornmeal
- ½ cup + 1 tablespoon sugar, divided (can sub coconut sugar)
- 1 tablespoon lemon zest
- ⅛ teaspoon salt
- ½ cup lite coconut milk or coconut milk beverage
- ¼ cup melted dairy-free buttery spread or coconut oil
- 2 large egg yolks (can substitute 1 large egg; see above for vegan options)
- ½ cup fresh Florida blueberries, divided
Instructions
- Preheat your oven to 375°F and line six muffin cups with liners.
- Sift the flour and baking powder into a large bowl. Whisk in the cornmeal, ½ cup of the sugar, lemon zest, and salt.
- In a separate bowl, whisk together the coconut milk, melted buttery spread or coconut oil, and yolks. Add the flour mixture and half of the blueberries. Gently stirring until just combined.
- Divide the batter evenly among the prepared muffin cups. Press the remaining blueberries into the tops of the batter. Sprinkle the tops evenly with the remaining 1 tablespoon sugar.
- Bake the muffins on the middle rack of your oven for about 15 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the cups and cool on a wire rack. The muffins will keep in an airtight container at room temperature for up to 2 days.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/blueberry-corn-muffins