Vegan Blueberry Cornbread Muffins
These fluffy vegan muffins are made with whole cornmeal and sweetened with dates, filled with juicy blueberries for a burst of fruity flavor in each bite.
ingredients
- 2 cups whole wheat flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups non-dairy milk
- 1/2 cup pitted dates, soaked in hot water and drained
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
steps
- 1.
Preheat the oven to 375°F and grease a 12-cup muffin tin or line with muffin papers.
- 2.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- 3.
In a blender, blend the non-dairy milk and soaked dates until smooth. Add the flax egg and vanilla extract and blend again.
- 4.
Pour the wet mixture into the dry mixture and stir until just combined. Fold in the blueberries.
- 5.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 6.
Bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- 7.
Let cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
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