Vegan Muffins (aka Blueberry Cornmeal Muffins)
Vegan, gluten-free, dairy-free, refined sugar free, high fiber
Blueberry muffins are a staple in any cozy bed-and-breakfast or welcoming coffee shop. I set out to make muffins that bring with them the homey feeling of warm treats but are uncompromisingly vegan and refined sugar-free. I made them pretty with the golden colors of juice and the zest from oranges grown in my orchard. Cornmeal gives my muffins a tender but crunchy crumb while chia seeds and almond meal add lots of fiber and plant protein to these superfood snacks. Just wait until you serve these beauties to your friends and family topped with extra jam and hot from the oven.
Vegan Blueberry Cornmeal Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
2 tablespoons chia or flax seeds
1/3 cup hot water
Dry
1 and 1/2 cups spelt or GF flour mix*
1/2 cup corn meal
1/2 cup almond flour
1 tablespoon baking powder
1/2 teaspoon salt
Wet
2/3 cup maple syrup
1/2 cup orange juice
1/3 cup melted coconut oil
2 tablespoons orange zest
1 tablespoon grated ginger
1 tablespoon vanilla
2 cups fresh or frozen blueberries
Apricot or marmalade jam
large crystal salt
Makes 12 large muffins
*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix
Find the ingredients & tools to make this recipe:
Instructions
1. Line a 12-cupcake tin with paper inserts or spray liberally with coconut oil. Preheat oven to 350ºF/180ºC degrees.
2. Combine chia seeds in a large bowl with hot water and let sit 5 minutes to thicken.
3. In a bowl stir together dry ingredients: spelt flour, corn meal, almond flour, baking powder and salt.
4. Add into the large bowl with the soaked chia seeds all wet ingredients: maple syrup, orange juice, melted coconut oil, orange zest, grated ginger and vanilla. Mix until smooth. Pour flour mixture into the wet ingredients and stir to combine into a chunky, thick batter. Gently stir in blueberries, do not overmix so you can see whole blueberries within the batter.
5. Scoop thick batter into cupcake tins. Fill each tin to the top, these muffins do not raise much. Liberally spread marmalade or apricot jam on the tops of each muffin and sprinkle with a little crystal salt. Bake 25 minutes or until cakes spring back when pressed.
6. Serve muffins with more jam and some orange zest grated on the tops for color and zing!
Photos by Milkshake Creative
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