Introduction
The combination of a tender, cornmeal-infused crumb, bright bursts of lemon, and juicy blueberries makes these muffins truly special. You’ll love how the cornmeal adds a subtle texture and richness that perfectly complements the tart-sweet filling. They are a satisfying, slightly rustic treat that feels indulgent yet is simple to make.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 3/4 cup white whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 cup coconut sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1/4 cup applesauce
- zest and juice of 1 lemon
- 1 1/4 cup almond milk (or non dairy milk of your choice)
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, cornmeal, coconut sugar, salt, baking powder, and baking soda.
- In a separate medium bowl, combine the apple cider vinegar, applesauce, lemon zest, lemon juice, and almond milk. Stir well.
- Add the blueberries to the batter and fold gently to distribute evenly.
- Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top.
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean (aside from possible blueberry juice).
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Lemon Glaze: Drizzle cooled muffins with a simple glaze made by whisking 1/2 cup powdered sugar with 1-2 tablespoons of fresh lemon juice.
- Extra Crunch: Before baking, sprinkle the tops of the muffins with a little extra cornmeal or a coarse sugar for added texture.
- Mini Muffins: Bake as mini muffins for a bite-sized treat, reducing the baking time to about 10-12 minutes.
- Flavored Topping: Mix a tablespoon of coconut sugar with a pinch of lemon zest and sprinkle over the batter before baking for a sweet, lemony crust.
Tips for Success
- For tall, bakery-style muffin tops, fill the muffin cups nearly to the brim.
- Allow your non-dairy milk to come to room temperature before mixing to help the batter come together more easily.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat individual muffins in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes until warm.
FAQ
Can I use all all-purpose flour instead of white whole wheat?
Yes, you can substitute the 3/4 cup white whole wheat flour with an equal amount of all-purpose flour for a lighter texture.
What can I use instead of coconut sugar?
You can use regular granulated sugar or light brown sugar in the same amount.
Can I use dairy milk?
Absolutely. Any milk, dairy or non-dairy, will work fine in this recipe.
My blueberries sank to the bottom. How can I prevent this?
Toss your blueberries in a tablespoon of the dry flour mixture before folding them into the batter. This helps suspend them throughout the muffin.
Why is there apple cider vinegar in the recipe?
The vinegar reacts with the baking soda to provide lift, creating a light and fluffy muffin. It also adds a slight tang that complements the lemon.
Can I make this as a loaf?
Yes, you can bake this batter in a greased 9×5 loaf pan. The baking time will increase to about 45-55 minutes; check for doneness with a toothpick.