Blueberry Corn Muffins
1 and 1/4 cups of all purpose flour
3/4 cup yellow cornmeal + 1 tablespoon
1/4 cup vegan sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup canola oil (this will make the muffins crispy on the outside)
1 teaspoon pure vanilla extract
1 tablespoon orange juice
1 cup almond or soy milk
1 flax seed egg (1 tablespoon flax mixed with 3 tablespoons water)
1 cob of fresh corn (or 1 cup of frozen corn)
1 cup of blueberries – wash and pat dry
1 tablespoon of sugar
1 tablespoon of cinnamon
Preheat oven to 385° and grease and flour a muffin pan
Combine the dry ingredients in a large mixing bowl and whisk well.
In a small bowl whisk the egg replacer, vanilla, and orange juice, and canola oil until combined. Add the almond milk and whisk well.
Combine the cinnamon and sugar in a small bowl.
Pour the wet ingredients into the dry and gently fold with a spatula until just moistened. Scrape the wet ingredients to ensure that you get all of the egg replacer out of the bowl. Add a splash iof milk if too dry.
Gently fold the corn and blueberries in the batter until just combined. Don’t overmix.
Use and ice cream scoop or a small ladle to fill the muffin tins. Fill 3/4 of the way to the top of each well.
Sprinkle the cinnamon sugar over each muffin and bake for 25 minutes or until golden brown and a toothpick comes out clean from the center of the muffins.
Cool on a wire rack for 5 minutes and then remove the muffins from the pan and let cool upside down.
These are best when eaten slightly warm.
Store in an airtight container for up to 3 days. Heat for a few minutes in a hot oven to crisp up.