Tuesday, March 8, 2011

Recipe: Sunny Blueberry-Corn Muffins

I finally made these muffins a couple weeks ago after flagging the recipe in Vegan with a Vengeance four years ago when I bought it. The recipe calls for soy milk and yogurt, but whatever milk or yogurt products you have will work well. Think of these more as corn muffins than blueberry muffins since they don't have that traditional cake-like flavor or texture that everyone expects from blueberry muffins, but they are still delicious. The intro in the cookbook says: "These are perfect sweet corn muffins, crispy outside and soft inside. They've got a great crumb, perfect for spreading with a pat of soy margarine. I call them sunny because of the lemon zest. To keep the blueberries from sinking to the bottom of the muffin, toss them around in a bowl of flour to coat. That will give them some "grip" in the batter."

Sunny Blueberry-Corn Muffins

1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup vegetable oil
3/4 cup milk
2 tablespoons yogurt
1 teaspoon vanilla extract
Finely grated zest from 1 lemon
1 1/4 cup blueberries

Preheat oven to 400 degrees. Lightly grease a muffin tin. In a large bowl, mix together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the oil, milk, yogurt, vanilla and lemon zest. With a wooden spoon, fold the wet ingredients into the dry. Fold in the blueberries, being careful not to over mix.

Fill each muffin cup three-quarters full. Bake for 20 to 25 minutes, until a toothpick or knife inserted in the center of one comes out clean. Serve warm.

1 comment:

Lisa said...

Your muffins look like a delicious breakfast and that blueberry lemon combo would work so well together. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html