Thank goodness for the freezer, as I baked today’s muffins over the weekend but the family menu has consisted of little more than bananas and plain Ezekiel toast… day 9 of the stomach bug’s reign on our house!
Try to block any nasty imagery from your mind, though, as this recipe is quite tasty! My good friend Tracey asked if I had any good blueberry muffin recipes up my sleeve, and this one is a winner!
I made mine with gluten-free flour, but a variety of kinds would work here. Since It’s half cornmeal, half wheat I think even dense whole wheat flour work would, and spelt would be a great option too. I used Greek yogurt, but if you wanted to go vegan there are several dairy-free yogurt options out there made with almond, coconut and organic soy. I want to try this recipe out using applesauce rather than egg, and I imagine the classic flax egg substitute could replace it as well.
Blueberry Corn Muffins
1 cup organic cornmeal
1 cup flour (I used a GF flour blend)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup plain Greek yogurt
1/4 cup sweetener (I used raw agave nectar)
3 tbs. melted butter or coconut oil
1-2 cups blueberries, fresh or frozen
Preheat oven to 350 and grease muffin cups. Combine all dry ingredients in a large bowl. In a separate smaller bowl mix all wet ingredients (but not berries), then add to the bowl with the dry. Stir to combine well. Toss blueberries with a few tbs. of flour, then fold into batter. Pour into prepared cups and bake for 20 minutes or until golden. Allow to cool for at least 5 minutes before removing to a cooling rack.