Blueberry Muffins
Ingredients:
- 1 3/4 cups (210 g) whole-wheat pastry flour
- 1/4 cup (31 g) cornmeal
- 1/2 tsp salt
- 1 Tbsp baking powder
- 2 Tbsp ground flaxseeds
- 1/2 cup (120 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1 tsp apple cider vinegar
- 1/3 cup (80 ml) orange juice
- 1 Tbsp vanilla extract
- 1/2 cup (120 ml) maple syrup
- 1/3 cup (73 g) coconut oil, melted
- 1 1/2 cups (222 g) fresh blueberries
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 350°F (180°C). In a 12-cup muffin tin, place paper muffin liners.
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In a large bowl, mix flour, cornmeal, salt, baking powder and flaxseeds. In a measuring cup, combine nondairy milk and vinegar and let sit for 2–3 minutes (milk will curdle a little bit; this is fine!). In a separate bowl, whisk together nondairy milk/vinegar mixture, orange juice, vanilla, maple syrup and coconut oil. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
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Spoon batter evenly into lined muffin cups, filling all the way to the top. Bake for 30–32 minutes, or until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool for 10 minutes before transferring to a wire baking rack to cool an additional 10–15 minutes before serving.
Notes:
Storage tip: Muffins are best enjoyed the day they are made, but can be stored in an airtight container for 2–3 days, or frozen for up to 1 month.
Nutrition Information Per Serving:
185 calories, 7.2 g total fat, 5.1 g saturated fat, 0.7 g polyunsaturated fat, 0.6 g monounsaturated fat, 0 mg cholesterol, 230 mg sodium, 141 mg potassium, 28.4 g total carbohydrates, 2.8 g fiber, 10.7 g sugar, 3 g protein, 9% calcium, 6% iron
