These hearty blueberry corn muffins are great for breakfast or as a mid afternoon snack. Loaded with fresh blueberries and just a touch of ginger.
It’s blueberry season again, yay!! And living in New Jersey, we’re to get some of the tastiest ones in the country. But even better than that, we get to go pick them ourselves!
Our sister and her family is visiting from Israel and spending the entire summer with us. So this year we took our little niece and nephew blueberry picking at a farm near by. And as expected, they absolutely loved it.
I still remember the first time I went blueberry picking. Vicky was away on a business trip and I stayed to take care of Raquel, my niece, who must have been 3 or 4 at the time. We went on a school trip and we had the most fun time! It’s crazy how time flies by, because that cute little girl is now getting married in a couple of months!! Before you know it I’ll be taking her kids on field trips… OY!
But, let’s not get ahead of ourselves. For now, let’s just enjoy these vegan blueberry corn muffins we made with our little niece and nephew, and the time we’re spending with them here.
Hope everyone is having a fun summer!
Enjoy 🙂
Blueberry Corn Muffins
- 1 tbsp ground flax seeds ( we use Bob’s Red Mill)
- 3 tbsp water
- 1 ¾ cups whole wheat pastry flour (we use Bob’s Red Mill)
- ⅓ cup cornmeal
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, softened
- ¼ cup grapeseed oil
- ½ cup maple syrup
- ¾ cup coconut or almond milk, lukewarm (here we used So Delicious)
- 1 tbsp grated ginger
- 1 cup blueberries
- Cooking spray
- Preheat oven at 400F. Line a muffin pan with 12 liners
- In a small bowl, combine ground flax seeds with 3 tbsp water. Set aside
- Combine flour, corn meal, baking powder and salt in a bowl. Set aside
- In a large bowl, beat softened coconut oil, grapeseed oil and maple syrup at medium speed until creamy, about 3 minutes
- Add coconut or almond milk, soaked flax seeds and grated ginger. Mix until well combined (the mixture will look curdled)
- Reduce speed and add flour mixture. Mix until just combined (do not overmix)
- Gently fold blueberries into muffin batter using a wooden spoon
- Spray muffin liners with cooking spray and fill them with batter. We like using an ice cream scoop or a ¼ cup measuring cup to make sure they are all the same size
- Bake at 400F for 25-27 minutes
Beautiful muffins. They look yummy. 🙂
Thank you Ritu! They were really delicious!
You gals just don’t quit! Love corn muffins. Always have those Jersey blueberries on hand. Can’t wait to try this!
Corn and blueberries are such a great combination! Let us know how you liked them.