Laura's Cornmeal Blueberry Muffins
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup cornmeal
1/2 cup vegetable oil
Egg substitute for 1 egg
3/4 cup soymilk
3/4 cups blueberries
1) Preheat oven to 375 degrees Fahrenheit.
2) Mix all dry ingredients together in a large mixing bowl. Combine vegetable oil, egg substitute and soymilk in a separate small bowl. Whisk wet ingredients together and add to dry ingredients. Stir just until moistened. Add blueberries and fold into batter gently. Do not overmix!!
3) Line your muffin pan with muffin cups or grease cups very well if you don't want to use liners. Fill each cup approximately 3/4 full of muffin batter. Bake for 15 to 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean. Remove muffin pan and cool slightly before serving. Recipe freezes well if there are any left-overs. DELICIOUS!!!
Source of recipe: Family recipe - modified for our tastes.
SO HOW'D IT GO?
This is a great recipe! Very easy, very tasty, very sturdy. I took them on a camping trip and everyone liked them, especially the kids. Plus, I made them Thursday night, and they were perfect on Sunday morning, even just in a ziploc in the cooler.
So far this is my favorite recipe on vegweb and have made it weekly for 2 months now (we had a good crop of blueberries this summer). I also used organic whole spelt flour which really boosted up the nutrition for the kids.
Absolutely wonderful! Using the applesauce suggestion, these came out moist and have all the qualities of a sweet cornbread and a blueberry muffin that I like rolled into one muffin of deliciousness. All the omnis I shared these with loved them, even picky eaters.
What a great combination of muffin meets cornbread with blueberry! I made a double batch to share in the morning by mixing my dry ingredients and covering the night before so all I had to do was preheat the oven, add the wet ingredients, and the blueberries and bake. I decreased the amount of oil and they still came out really good. They were crisp on the outside and moist on the inside -- truly a perfect muffin! Thanks!
This recipe was great!
My friend's golden retriever Moose, ate the remaining 5 muffins off of my counter when no one was in the kitchen - paper muffin cups and all.
I used spelt flour instead of regular flour, maple syrup instead of sugar and added cranberries in addition to the blueberries.
I'm making another batch and Moose-proofing it.
Made them just now,the top is crunchy and inside is soft and moist :)
I made 1/2 the recipe, used spelt flour ( I think it makes the muffins more crumbly, but it's still good)
added in 1 tsp of cinnamon and dash of vanilla.
I think I like them more than the usual blueberry muffins
I absolutely love these!!! They came out so wonderful, delicious! Didn't change anything followed the recipe, wonderful!
So good! I used whole wheat flour and 1/4 unsweetened apple sauce for the egg replacer (mostly because I couldn't be bothered to make a flax egg). I also added cinnamon, nutmeg and vanilla, just for fun. Instead of muffins, I cooked in a round metal pie like thing so I had to cook it for a bit longer, but not by much. So yummy! Next time I think I'll do orange cranberry...Oh! Or lemon poppy seed! Thanks for the recipe.
Very tasty, (I'm eating a piece right now!). Definitely a keeper, the blueberry and corn flavors go perfect together.
these are my favorite muffins of all time! I really love the combination of the savory cornbread with the sweet (and healthy) blueberries. I definitely recommend using a 1/4 cup applesauce instead of the egg replacer and reducing the amount of sugar. I truly could eat these everyday if I was ambitious enough to bake more:)
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