Sunny Blueberry-Corn Muffins

Sunny Blueberry-Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.3
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.6 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Sunny Blueberry-Corn Muffins calories by ingredient
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Vegan muffins, adapted from "Vegan with Vengeance," p. 50 Vegan muffins, adapted from "Vegan with Vengeance," p. 50
Number of Servings: 12


    1 cup flour
    1 cup cornmeal
    1 Tbsp baking powder
    1/2 tsp salt
    1/3 cup sugar
    1/2 cup vegetable oil
    3/4 cup soy milk
    2 Tbsp soy yogurt
    1 tsp vanilla
    Zest of one lemon
    1 1/4 cups blueberries

    To make a "soy yogurt" substitute, disolve 1/2 tsp corn starch in 2 Tbsp soy milk, microwave until thickened (in 15-second intervals), and then add a splash of white vinegar.


Preheat oven to 400F and lightly grease 12-muffin tin.

Sift together dry ingredients (flour, cornmeal, baking powder, salt). Separately whisk together wet ingredients (oil, soy milk & soy yogurt, vanilla, sugar, and lemon zest). Fold together the wet and dry ingredients. Fold in the blueberries.

Fill each muffin cup 3/4 full. Bake 20-25 minutes.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SPKRAUSE.

TAGS:  Snacks | Vegan | Vegan Snacks |

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