Crispy Blueberry Muffins with Fresh Corn!
Remember the chocolate chip pecan corn muffins that I posted a few weeks ago? People really liked them, and a few were really surprised that corn meal was a component of the muffins. Guess what? The husband and I have taken corn meal muffins to another level, because we added fresh corn to the equation! Breakfast just got a whole lot better.
You guys, these are freaking delicious.
When I took my first bite of these delicious crispy vegan corn and blueberry muffins my eyebrows went up – way up. Then I melted into my chair and just enjoyed the moment, because I got to bite through the crisp, almost flaky “crust” of the muffin to reach the moist middle. And in the middle of all of that wonderful texture were little explosions of tart blueberries and crunchy fresh sweet corn.
With my mouth full of a big, delicious bite of muffin (I hate it when people talk with food in their mouth so you know these where good), I told my husband that they were my new favorite. Move over lemon blueberry and chocolate chip pecan corn muffins, you run a very close second, but these are my new loves.
There isn’t a lot of sugar in these crispy vegan blueberry and corn muffins. Most of the sweetness comes from the fruit and the corn. And the corn and the cornmeal makes them kind of savory too.
Then there’s the beauty queen factor. Can we just talk about how gorgeous these are? Golden on the outside and yellow and blue on the inside, the colors are so perfect together.
These are really simple to make. The most difficult thing – if you can call this difficult – is cutting the corn kernels off of the cob and then using the back of your knife to scrape off the remaining corn “milk.” You could use frozen corn, but you can’t get that liquid from the kernel that boosts the flavor of the corn.
Once you’ve scraped the corn all you need to do is whisk the dry ingredients together, fold in the wet ingredients, and then gently fold in the corn and the berries. Spoon them into a muffin pan, sprinkle with cinnamon sugar, and bake until they’re perfectly golden brown.
You’ll want to eat them while they’re warm to get the maximum crispness and blueberry flavor. Is it just me, or do blueberries taste better when they’re warm?
Crispy Vegan Corn and Blueberry Muffins
- 1 and 1/4 cups of all purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup vegan sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil this will make the muffins crispy on the outside
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange juice
- 1 cup almond milk
- 1 and 1/2 teaspoons of Ener-G egg replacer and 2 tablespoons of warm water – mix well to combine
- 1 cob of fresh corn or 1 cup of frozen corn – Cut the kernels from the cob and scrape the corn “milk” from the cob.
- 1 cup of blueberries – wash and pat dry
- 1 tablespoon of sugar
- 1 tablespoon of cinnamon
- Preheat oven to 385° and grease and flour a muffin pan
- Combine the dry ingredients in a large mixing bowl and whisk well.
- In a small bowl whisk the egg replacer, vanilla, and orange juice, and canola oil until combined. Add the almond milk and whisk well.
- Combine the cinnamon and sugar in a small bowl.
- Pour the wet ingredients into the dry and gently fold with a spatula until just moistened. Scrape the wet ingredients to ensure that you get all of the egg replacer out of the bowl.
- Gently fold the corn and blueberries in the batter until just combined. Don’t overmix.
- Use and ice cream scoop or a small ladle to fill the muffin tins. Fill 3/4 of the way to the top of each well.
- Sprinkle the cinnamon sugar over each muffin and bake for 25 minutes or until golden brown and a toothpick comes out clean from the center of the muffins.
- Cool on a wire rack for 5 minutes and then remove the muffins from the pan and let cool upside down.
- These are best when eaten slightly warm.
- Store in an airtight container for up to 3 days. Heat for a few minutes in a hot oven to crisp up.