Muffins have always been one of those ‘so-so’ items for me, like, if given a choice, would I choose a muffin or a croissant? Most likely, I would choose a croissant based on the crumb factor. Usually, muffins don’t make easy snacks, crumbling apart and creating a trial of crumbs until I give up and relent the remains to the garbage. (What this really means is that I can shove a crumbly muffin into my face while driving home from work because I need a snack STAT, so I needed something different) Until, I found that vegan muffins often turn out tender and delicious, while also minimizing the crumb factor. I easily tested this crumbliness while driving home from work today, inhaling 2 of these blueberry cornmeal muffin beauties before reaching the interstate. The great part is that these muffins are oil free and the only added sugar comes from maple syrup. If you are looking for a light, fluffy muffin, these are not your man, instead, the cornmeal provides a bit of heft and density, while the blueberries keep everything sweet and juicy.
I used polenta in cooking these, but you can just as easily substitute cornmeal. My muffins came out very dense, while using dry cornmeal will result in a fluffier muffin that may require a bit more liquid to get the texture just right. Pre-made polenta is a lifesaver in my kitchen, slicing and cooking couldn’t be faster or easier!
Blueberry Cornmeal Muffins (Vegan, Oil-free)
- 1 3/4 cups whole wheat flour
- 3/4 cup cooked polenta or 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup maple syrup
- 1/3 cup applesauce
- 3/4 cup non-dairy milk
- 1 cup fresh or frozen blueberries
- For the topping:
- Granulated sugar and cinnamon to sprinkle
Preheat oven to 350 degrees F, grease a muffin tin and set aside.
In a large bowl, stir together flour, cornmeal or polenta, baking powder, baking soda, salt, and nutmeg. Set aside.
In a medium bowl, whisk together the non-dairy milk, applesauce, and maple syrup. Add the wet mixture to the dry ingredients previously set aside and stir until combined. Fold in the blueberries.
Spoon batter into the muffin cups, filling each about 3/4 full. Sprinkle cinnamon and sugar over the tops of the muffins.
Bake for 15-20 minutes, or until a cake tester comes out clean. Allow to cool before removing from the muffin tins.