Bow & Arrow Brand white cornmeal keeps these muffins tasting light, even though they contain no refined flours! These make a great breakfast treat, lunch item, or afternoon snack. For best results, be sure to use fresh lemon and zest in this recipe.
- 1 cup almond milk, unsweetened (vanilla is ideal, but plain is fine too)
- ½ cup fresh lemon juice
- ¼ cup plus 2 tablespoons oil (sunflower, non-virgin coconut, or safflower)
- 2 tablespoons ground flaxseeds (flaxmeal)
- 1 tablespoon lemon zest, minced or grated
- 1 cup Bow & Arrow Brand white cornmeal
- 1 cup whole wheat pastry flour (or gluten-free all-purpose flour)
- 2/3 cup organic sugar
- 1 tablespoon baking powder
- ½ teaspoon EACH: salt and baking soda
- 1 cup fresh or frozen blueberries
- Preheat your oven to 350 F.
- In a medium bowl, combine all of the wet ingredients, stirring well. Set aside.
- Place muffin liners in a dozen standard-sized muffin cups. Alternately, you may lightly oil the cups if you prefer not to use liners. Set aside.
- In a large bowl, combine all of the dry ingredients. Whisk well until thoroughly combined. Pour the wet ingredients into the dry mixture and whisk gently, just until well combined. As with any baking mix, you want to thoroughly combine the ingredients, but not over-stir them, so as to keep the batter from getting dense.
- Gently stir in the blueberries and pour the mixture evenly into the muffin cups. Bake for 20-30 minutes, or until lightly browned on top (they won’t get very brown). The sure way to tell they’re done is to insert a knife or toothpick into the center of one—if it comes out clean, they’re done.
- Remove the muffins and cool slightly. After a few minutes, remove from the pan (especially if you aren’t using liners). Let cool for another few minutes, and serve. These muffins will store for several days, refrigerated in an airtight container. They also freeze nicely.
Makes one dozen standard-sized muffins