Ingredients
Scale
- 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
Instructions
- 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.