Blue-Berry Corn Muffins Recipe Video

Blue berry corn muffins are so moist and tender. The sweet blue berry flavor in the moist corn muffin tastes great. You can serve them with butter or jam or at the snack time. These muffins can also make a dessert of sorts. Enjoy this blue berry corn muffin recipe.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings2CuisineAmerican
CourseSnackMethodBaking
SpecialityChristmasMain IngredientBlueberry

Ingredients

 
½ c margarine (Vegan Earth Balance)
 
½ c granulated white sugar
 
1 tbsp maple syrup
 
1 tbsp agave nectar
 
¼ c blended until smooth silken tofu
 
1½ c unbleached white flour
 
½ c yellow cornmeal
 
1 tsp baking soda
 
¼ c vanilla soymilk
 
1 c blueberries
 
3 tbsp of sugar (to drizzle on top)

Directions

1. Preheat oven to 375 degrees.
2. Grease the muffin pans.
3. In a medium sized bowl, mix margarine, silken tofu, maple syrup, agave nectar, and sugar with a blender. Beat until smooth and creamy.
4. In a separate bowl, sift together, flour, cornmeal, and baking soda.
5. Add flour mixture to margarine mixture and blend well with beater on high.
6. Once flour and margarine are mixed together, add vanilla soy milk, and beat for one more minute with mixer on high.
7. With a spatula, fold blueberries into the batter, being careful not to bruise the berries too much.
8. Fill muffin pans ¾ way full with batter, lightly dist top of muffins with cold water , and drizzle with sugar.
For more information please visit: http://www.eat-me-tv.com

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