The quintessential blueberry muffin gets an upgrade with cornmeal and lemon zest! These dairy free blueberry corn muffins are perfect for a lazy summer morning. The vegan whipped maple butter takes them to a whole other level so make sure not to sleep on it!
I’d been dreaming of these muffins for weeks before I finally decide to give them life. Perhaps it’s because I was reminiscing about all of the baked goods I loved when I was a kid. Saturday mornings were usually the dedicated time for slowing down and enjoying treats like blueberry muffins, biscuits, and coffee cake. As much as I loved the blueberry muffins we had, I think they were often from a box of Jiffy. Despite the fact that they came from a box mix, I savored each bite, saving the muffin top for last of course!
Since then, I’ve moved on from box mixes (mostly!) and adopted a seasonal way of eating. And, since blueberry season is quickly fading here in Texas, I figured it was the perfect time to whip up a batch of muffins! Luckily, blueberries grow fairly well down here in Texas. The area of the state you’re in will dictate how long the season lasts. While blueberries are out of season here in Houston, I was able to snag some grown in East Texas *just* in time. I definitely made sure to buy enough so that I could enjoy a handful as-is in all of their sweet and juicy glory.
So, how about some muffins?! Since I’ve always loved the combination of blueberries and corn in the summer, I decided to add cornmeal to these muffins. It lends a lovely crunch and slight corn flavor. And, because I couldn’t leave well enough alone, I made a quick batch of vegan whipped maple butter. It’s the perfect accompaniment to these blueberry corn muffins, especially when they’re still warm from the oven.
Can I Make These Muffins Completely Vegan or Gluten Free?
These blueberry corn muffins are dairy free but can easily be made completely vegan or gluten free with a few easy swaps! If you’d like to make them gluten free, simply use a 1:1 gluten free baking mix such as this one for the amount of all-purpose flour called for in the recipe. To make them vegan, you’ll use a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed (also called flaxmeal) with 3 tablespoons hot water. Let it sit for 10 minutes so that it thickens. You’ll also want to add an additional 1/4 tsp baking powder to mimic the leavening that comes from an egg.
Want More Blueberry Recipes?
Try this blueberry plum pie or these melon boats with blueberry mango nice cream.
Blueberry Corn Muffins with Whipped Maple Butter (dairy free)
- Total Time: 38 -42 minutes
- Yield: about 10 muffins
- Diet: Vegetarian
Description
The quintessential blueberry muffin gets an upgrade with cornmeal and lemon zest! These dairy free blueberry corn muffins are perfect for a lazy summer morning. The vegan whipped maple butter takes them to a whole other level so make sure not to sleep on it!
Ingredients
for the muffins:
- 1 stick/4 ounces vegan butter, at room temperature
- 1/2 cup packed light brown sugar, plus extra for the tops
- 1 large egg, at room temperature
- the zest of 1 small lemon
- 1 1/2 cups all-purpose flour
- 1/2 cup medium grind cornmeal
- scant 1/2 tsp finely ground sea salt
- 1 1/2 tsp baking powder
- 1/2 cup non-dairy milk like oat or cashew
- 1 cup blueberries, plus extra for the tops
for the whipped maple butter:
- 1 stick/4 ounces vegan butter, at room temperature
- 3 tbsp maple syrup
- a pinch of sea salt, optional
Instructions
Preheat your oven to 375 degrees. Prepare a 12 capacity muffin tin by either greasing/spraying the cups or lining them with paper liners. Set the pan aside.
Beat together the room temperature stick of butter with the light brown sugar until light and fluffy. This will take 3-5 minutes. Add in your egg next and beat it into the butter mixture. Then, add your lemon zest.
In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Slowly incorporate the dry ingredients into your butter mixture. Then, you’ll mix in your milk. The batter will be quite thick.
Fold in your blueberries last, making sure they’re evenly distributed.
Using a quarter cup measure or a scoop of similar size, portion out your batter into your prepared tin. If you like, you can add a couple of blueberries to the top of each muffin along with a sprinkle of brown sugar. This is optional but highly recommended.
Bake your muffins in your preheated 375 degree oven to 23-27 minutes or until the tops and edges have started to turn golden and a tester inserted into the middle comes out clean. Let the muffins cool in the pan for 10-15 minutes before moving them to a wire rack. These can be enjoyed warm or at room temperature. Store leftovers in an airtight container and enjoy within 2 days.
While your muffins are in the oven, make the whipped maple butter. Add the remaining stick of room temperature vegan butter to a clean bowl and beat it at a medium speed for 3-4 minutes until lighter in color and fluffy. Scrape down the sides of the bowl, then add the maple syrup. If your butter is unsalted, feel free to add a pinch of salt here as well. Beat in the maple syrup until it is well incorporated, about 1 minute. Put your whipped maple butter into a bowl or a jar and leave it at room temperature until you’re ready to enjoy it with your muffins! Leftover butter can be placed in the fridge but it will obviously re-harden.
Notes
- If you’d like to make them gluten free, simply use a 1:1 gluten free baking mix such as this one for the amount of all-purpose flour called for in the recipe.
- To make them vegan, you’ll use a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed (also called flaxmeal) with 3 tablespoons hot water. Let it sit for 10 minutes so that it thickens. You’ll also want to add an additional 1/4 tsp baking powder to mimic the leavening that comes from an egg.
- Prep Time: 15 minutes
- Cook Time: 23-27 minutes
