Weekends are for long, leisurely breakfasts, lounging in pajamas and taking your time rather than trying to rush the kids out the door so they’re not late for school once again. I often spend my Saturday mornings in the kitchen, baking recipes that I don’t have time to make during the week. Like these muffins. They’re great any day of the week, but Saturday mornings are the easiest time for me to spend baking them.
The recipe makes about 15 muffins (more or less depending on how full you fill the muffin cups), so there are enough to last through the beginning of the next week. They’re right around 100 calories each, lightened up with applesauce instead of oil and coconut milk instead of cow’s milk.
Cornbread Blueberry Muffin Recipe
1/4 cup all-purpose flour
1 cup + 1 tbsp. whole-wheat flour
1/3 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1/2 cup brown sugar
1/3 cup unsweetened applesauce
1/2 cup coconut milk
2 tbsp. lemon juice (or juice of half a lemon)
1 tsp. lemon zest (zest of half a lemon)
1 tsp. vanilla extract
1 cup blueberries
Preheat oven to 350. Line muffin cups with papers and set aside.
In a large bowl, whisk the first six ingredients (through salt). In a medium bowl, whisk eggs, brown sugar and applesauce until combined. Add the milk, lemon juice, lemon zest and vanilla. Pour into the large bowl and mix until combined. Stir in the blueberries.
Spoon or ladle batter into the muffin cups. Bake for about 20 minute, or until the muffins are form and a toothpick inserted into the center comes out clean. Let cool, then enjoy!
(Note: the muffins will stick to the papers until they are completely cooled.)
