I think I’ve perfected my blueberry cornmeal muffins! I love the texture: juicy blueberries with the crunch of the cornmeal, plus they are wheat free for those who are sensitive or just want a break from wheat. (Note that it uses spelt flour which is wheat-free but not gluten-free).
I used the coconut sugar that my vegan food swap partner Sasha sent me in July and thought it turned out lovely. Knowing the health benefits of coconut sugar (it’s a whole unprocessed food product containing many vitamins and minerals plus it’s low glycemic index), I’ll certainly be using coconut sugar as often as possible over cane sugar. Plus it tastes delicious! It naturally has a caramel-like flavour; much tastier than agave, stevia or cane sugar. If you only have white sugar, you can swap it for coconut sugar one to one. If you don’t have coconut sugar or spelt flour on hand, I’ve made this recipe with white sugar and all purpose wheat flour and they also turn out great.
Blueberry Cornmeal Spelt Muffins
1 1/2 cup almond or soy milk
1 tsp vinegar (I used coconut vinegar)
2 tbsp ground flax
3/4 cup canola oil
2 cups unbleached all-purpose spelt flour
1 1/2 cups cornmeal
1 tsp salt
2 tsp baking powder
1/2 tsp cinnamon
3/4 cup coconut sugar or other dry sweetener
1 1/2 cups blueberries, fresh or frozen
Add the vinegar to the milk and stir. Add the flax and stir then let sit for five minutes to form a buttermilk that will help the muffins rise. Meanwhile, combine the dry ingredients in a large bowl. Add the canola oil to the milk mixture and mix well. Make a well in the middle of the dry ingredients, pour in the wet ingredients, and stir until just combined ( over-mixing leads to unhappy muffins).
Pour into muffin cups and bake at 375 degrees for about 40 minutes for large muffins or 25 minutes for mini muffins.
They were delicious just as they were, but for a sweet treat, I like to add jam….
We used to buy sugary grocery store jam, but have since switched to organic sugar-free jam. Even better, I’ve started making my own sugar-free jam with organic berries from my garden. It is sweetened only with a little bit of maple syrup. Instead of pectin, I use healthy chia seeds, which thicken the jam while adding some nutrition. No fancy canning equipment needed! I can’t take credit for the idea of using chia as the “magical” ingredient, I saw it on Oh She Glows (doesn’t she have the best ideas?!) Her recipe for Magical Blueberry Vanilla Chia Seed Jam is found here.
Homemade muffins topped with homemade jam?! Heavenly!