These bright yellow muffins will make a sunny start to your child’s day! They combine crunchy cornmeal with juicy bursts of berries. Even better, they are dairy- and egg-free for kids with allergies. Make a double batch and freeze the muffins in a zippered plastic bag for a quick breakfast on another day.
Prep Time
30 minutes
Cook Time
25 to 30 minutes
Makes
12 muffins
Ingredients
1¼ cups blueberries
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1/3 cup sugar
½ cup vegetable oil
½ cup soymilk
¼ cup almond milk yogurt
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Preparation
- Rinse the blueberries in a colander and let them drain well. Before measuring them out, pat off any excess water with a paper towel.
- Preheat the oven to 400 degrees Fahrenheit. Place the oven rack in the center of the oven.
- Lightly grease a twelve-muffin baking pan.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
- In a separate small bowl, whisk together the oil, milk, yogurt, vanilla, and lemon zest.
- Add liquid to dry ingredients and stir with a large spoon until moistened and combined.
- Add the blueberries to the batter, stirring gently.
- Using two large soup spoons, scoop a heaping mound of batter (about ¼ cup) onto one spoon, and use the other spoon to scrape the batter into a muffin cup. Fill all the cups. If there is leftover batter, add it to the cups that have slightly less batter in them. You want to divide the batter as evenly as possible between the cups.
- Bake for 25 to 30 minutes, until the tops are golden brown, and a toothpick inserted into the center of the muffin comes out clean.
- Remove the pan from the oven and let it cool for 5 minutes. Remove the muffins from the pan onto a cooling rack and let them cool completely.
- If desired, serve with non-dairy buttery spread.
- Store at room temperature covered with plastic wrap for no more than 24 hours. For longer storage, place muffins in a zippered plastic bag and freeze for up to 3 months. Thaw muffins at room temperature for 15-20 minutes.
Tips for Involving Kids
Children can rinse blueberries, whisk together the dry or the wet ingredients, or stir the batter. Teens can also fill the muffin cups.
You can tell your kids that blueberries are proven to improve memory. If they have a test at school, they should eat their blueberry muffins for breakfast!
Nutrition Information
Serving Size: 1 muffin
Calories: 195, Fat: 10g, Protein: 5g, Carbohydrates: 24g, Fiber: 2g, Sodium: 227 mg
Adapted from: Isa Chandra Moskowitz, Vegan with a Vengeance
Allergens: Dairy Free, Egg Free, Peanut Free, Fish Free, Shellfish Free, Sesame Free