Blackberry Cornmeal Muffins
Tender and hearty vegan muffins made with fine cornmeal and bursting with ripe blackberries. These perfectly sweet treats are made in just one bowl and serve as a satisfying snack or a unique side for savory meals. Hearty enough for breakfast and sweet enough for dessert, they offer a delightful crumbly texture and juicy fruit flavor.
Instructions
- 1
Preheat oven to 350F (176C) and line a standard muffin tin with 10 paper liners.
- 2
Prepare flax eggs by mixing flaxseed meal (2 tbsp) and water (5 tbsp) in a large bowl and let rest for 5 minutes.
- 3
In a separate measuring cup, combine almond milk (0.25 cup), apple cider vinegar (0.75 tsp), and baking soda (1.5 tsp). Whisk and set aside.
- 4
Add maple syrup (2 tbsp), cane sugar (0.5 cup), and plant based butter (0.25 cup) to the flax egg and whisk vigorously for 1 minute.
- 5
Whisk in unsweetened applesauce (0.75 cup) and sea salt (0.25 tsp).
- 6
Pour the milk mixture into the bowl and whisk again to combine.
- 7
Whisk in almond meal (0.25 cup), cornmeal (1 cup), and all purpose flour (1 cup) until no large lumps remain. Gently fold in blackberries (1 cup).
- 8
Scoop batter into muffin tins until almost full and bake on a center rack for 25 to 30 minutes, or until a toothpick comes out clean.
- 9
Let muffins cool in the pan for 15 to 20 minutes before transferring to a cooling rack to cool completely.
Nutrition Facts
Per portion