Blueberry Lemon Cornmeal Muffins
Not your average blueberry muffin. These muffins are hearty, filling and healthy! Dairy free and oil free! Try them with a drizzle of maple syrup or alongside your favorite cup of coffee or tea.
Preheat oven 375 degree F.
Lightly spray a muffin pan and set aside.
In a medium bowl, whisk together the flours, cornmeal, sugar, salt, baking powder, and baking soda.
In a larger bowl, whisk together the vinegar, applesauce, lemon juice and zest, and non dairy milk.
Stir the dry ingredients into the wet ingredients.
Fold in the blueberries and stir gently just to combine.
Fill the muffin tins about 3/4 full.
Bake for 20-25 minutes until a toothpick inserted in the center of the muffin comes out clean.
Let cool on a wire rack.
~These muffins are best when heated up slightly, cut in half and drizzle with a touch of pure maple syrup.
Calories: 126kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Sodium: 345mg | Potassium: 61mg | Fiber: 2g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 70mg | Iron: 0.5mg