v:gourmet

Packed full of fresh berries, these muffins are a perfect Sunday morning breakfast to accompany the sweet, aromatic flavours of  cinnamon earl grey tea. The cornmeal adds a nice crunch and the lemon zest sugar has always been a long-time favourite since my mom first started dousing her blueberry muffins with this zingy zangy topping. And they are so easy to throw together you don’t have to worry about getting up early. Sleep in and still get them in the oven by noon. Oh sorry, that’s someone else’s life … but the point still stands. 30 minutes start to finish.  On your mark. Get set. Go.

1 1/2 cups flour

3/4 cups cornmeal

3/4 cups cane sugar

3 tsps baking powder

1 tsp baking soda

1/4 tsp sea salt

1 1/4 cups almond, rice, or soy milk

1 tbsp apple cider vinegar

1/4 cups sunflower or safflower oil

1 tsp vanilla

1 1/2 cups berries (fresh or frozen; if frozen don’t thaw)

2 tbsps cane sugar

zest from 1 lemon

Preheat oven to 350 degrees. Prepare your muffin tin with either paper baking cups or oil and flour.

Mix flour, cornmeal, sugar, baking power, baking soda, and salt in a large mixing bowl.

Add apple cider vinegar to the soy milk and let sit for a few minutes until milk curdles slightly. Once curdled, add oil and vanilla.

Add wet ingredients to dry and gently fold mixture together. Then add berries and gently fold into batter.

In a small bowl combine lemon zest and cane sugar.

Fill muffin cups to about 3/4 full with muffin batter, and then sprinkle with sugar/zest combo.

Bake on the middle rack for about 15 – 20 minutes or until a toothpick comes out clean.