I have never mixed fresh corn and blueberry before. But I can tell you… I missed a lot. Imagine little sweet indigo-coloured berries and little sweetish yellow corn kernels in soft, moist muffins with a bit of crispness from the cornmeal.
You got it?
I bet you say “wow”! I said the same when I first tasted these muffins. We enjoyed the first batch as an afternoon and evening treat (all 12 of them!). They are also great for breakfast too.
The next morning I woke up at 6 am just to bake another batch to take it for a 2 years old birthday party. Needless to say, everybody loved it.
I found the recipe on Emily’s blog. Don’t miss it!
Vegan Corn Blueberry Muffins
Ingredients (makes 12 muffins)
- 1 tablespoons ground flax seed
- 3 tablespoons water
- 1 cup cornmeal
- 1 cup white spelt flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup oatmilk (you can use rice- or soymilk too)
- 1 tablespoon apple vinegar
- 1/3 cup raw cane sugar
- 1/4 cup coconut oil (you can use sunflower oil too)
- 1 vanilla bean, split and seeded
- 1 cup blueberries
- 1 cup fresh corn
In a small bowl mix together the ground flax seed with the water to make a “flax egg” – let the mixture sit for a 6-8 minutes until thickened. Preheat the oven to 180C (356F). Remove the husks from the corn. Stand the cob upright on its base and use a sharp knife to shave off the kernels into a bowl. Line a 12 hole muffin tray with paper cases.
In a bowl mix together the dry ingredients: cornmeal, white spelt flour, baking powder and salt. In another bowl mix the wet ingredients: oatmilk, apple vinegar (this makes vegan buttermilk), cane sugar, coconut oil and vanilla. Pour in the flax egg. Add the wet ingredients to the dry one and stir until everything combined. Fold fresh corn and blueberries into the batter.
Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake at 180C (356F) for about 20-25 minutes. Remove from the oven when a cocktail stick just comes out of the muffins cleanly.