Blueberry Lemon Cornmeal Muffins
Delicious, one bowl, simple muffins bursting with blueberries and a hint of lemon. Plant-based and gluten-free.
Ingredients
- 3/4 cup plant milk I used oat
- 1 tbsp lemon juice
- 1 1/2 cups gluten-free flour blend see notes
- 1/2 cup cornmeal
- 3/4 cup white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 100 ml unsweetened apple sauce see notes
- 1/2 cup vegetable oil I use canola
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 cup wild blueberries frozen or fresh are both fine
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners (recommended). If you don't have liners, a good greasing of your muffin tin should be fine.
- In a large bowl, combine the plant milk and lemon juice. Let sit for 10 minutes while you gather the other ingredients.
- After 10 minutes is up, add the flour, cornmeal, sugar, baking powder, and salt to the bowl.
- Add in the applesauce, oil, vanilla and lemon extracts.
- Give it a good whisk until blended - there may be a few small lumps.
- Last, fold in the blueberries using a spoon or a spatula.
- Spoon the batter evenly into the prepared muffin pan, filling each cup almost full.
- Bake for 30 minutes, until a toothpick inserted into one of the muffins comes out mostly clean (perhaps just a few crumbs).
- Let cool completely before eating. Enjoy!
Notes
With gluten-free baked goods, the texture is best when you let them cool completely before consuming. But that said, if you can't wait that long, eating them when just a bit warm also works!
In terms of gluten-free flour blends, I like and use the Ardent Mills All Purpose blend. It would also work with the Bob's Red Mill 1-1 blend that comes in a blue bag.
With applesauce, I generally just use one of those pre-portioned cups you can buy for kid's school lunches. They are all approximately 100-115 ml, which works out well for this recipe.
Storage: once cooled, muffins can be stored in an airtight container for 3 days. After 3 days I recommend putting them in the refrigerator so they'll keep longer, up to 7 days total. They also freeze very well!