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!
Serves: 6 muffins
  1. Preheat your oven to 375°F and line six muffin cups with liners.
  2. Sift the flour and baking powder into a large bowl. Whisk in the cornmeal, ½ cup of the sugar, lemon zest, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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