Blackberry Cornbread Muffins

Posted by Noelle on March 4th, 2012
Categories: Bread, Breakfasts
Tags: ,,

It just so happens that this week organic blackberries were on sale at the local grocery. They weren't on my list, but they looked too good to pass impulsively I bought them, secretly devising plans for all the wonderful things I could do with them. At first I was thinking scones, but I already have too many scone recipes running rampant through my head. So, it came to me this morning, (cosmic alignment I guess) when my feet first hit the floor, I just knew they were going to go into warm, moist cornbread muffins. As luck would have it, today is a snow day and I can't think of anything better to do then turn the toasty oven on, throw on one of my aprons, and go into a state of baking zen. Some 30 minutes later my family was graced with piping hot muffins...let it snow!


Dry Mix:

Wet Mix:



Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray, set aside.

In a large bowl, whisk together all of the dry mix ingredients. In a separate medium bowl whisk the 2 TBS warm water and egg replacer together until there are no lumps. Then add remaining wet mix ingredients, whisking until the agave syrup is completely incorporated. Slowly pour wet ingredients into large bowl with dry ingredients. Use the whisk to stir and combine until there are no dry lumps left. In another small bowl gently toss blackberries in flour to coat. Using a spatula, gently fold blueberries into the cornbread mixture.

Carefully spoon the mixture into the wells of the prepared muffin pan, dividing evenly. I like to use an ice cream scoop for this part.

Bake at 350 degrees for 15-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Let cool for a couple minutes in the pan and then remove and place on a wire rack to cool. Makes 12 tasty muffins. These are great served warm with a little vegan butter and drizzled with maple syrup.