My healthy alternative to one of my favorites! Baked with no sugar, no sweeteners, whole wheat flour, and polenta, these Sugar-free Vegan Blueberry Corn Muffins are hearty, healthy, delicious, incredibly easy and naturally sweet! I use Bob's Red Mill flour and polenta, but you can use the brand of your choice. I also use unsweetened applesauce as an egg replacer- it works perfectly and makes the muffins nice and moist, and personally I don't taste the applesauce. I also made my own vegan cream cheese from silken tofu, which I will include the recipe for, although it does contain one Tablespoon of sugar. If you choose you can omit the cream cheese (or sugar).
Sugar-free Vegan Blueberry Corn Muffins Recipe
For the Cream Cheese1 cup silken tofu
2 Tablespoons olive oil
3 Tablespoons lemon juice
1 Tablespoon sugar
½ teaspoon sea salt
For the Muffins1 cup whole wheat flour
¾ cup polenta
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened applesauce
1 ½ cups fresh or frozen blueberries
Prepare the Cream Cheese. Mix together all ingredients and process in a food processor or blender until smooth. Set aside in the fridge until you're ready to add it.
Preheat your oven to 400F (204C). Grease 12 medium-sized muffin cups or line with paper liners. Set aside.
Combine whole wheat flour, polenta, baking powder, baking soda and salt in medium bowl.
Combine the applesauce, cream cheese and add to the dry mixture. Mix just until the dry ingredients are moistened. Gently stir in the blueberries.
Spoon the batter into the prepared cups, filling each cup about ¾ full. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow them to cool in the pan for about 5 minutes. Remove from the pan and cool on a wire rack. Enjoy plain, or with your favorite spread!
This recipe makes about 12 Sugar-free Vegan Blueberry Corn Muffins.