If you like corn muffins, there is a good chance you'll love these. Came across them on the Minimalist Baker site, one of my faves for recipes, particularly dairy free recipes.
The first time I made these muffins I used blackberries as it calls for. The next time and every time thereafter I've used blueberries. I find them to be a bit more accessible than blackberries. If you opt to use blueberries, suggest dicing them up, so the inside is exposed.. I think the juice from inside the berries adds to the moisture of the muffin.
The recipe as outlined on Minimalist Baker, renders a quantity of 10-11. I used a 12 muffin tin pan which makes 12 medium sized muffins, not super tiny or huge. These are nice for breakfast with a nut butter or sweet spread or jam (like apricot), paired with a hot cup of tea or some hot cocoa. They're also great as a snack.
These are approximately 220 calories each. I try to use a tiny bit little less sweetener and oil that the recipe will call for.. this makes it a bit more calorie friendly.
Tips to cut down on the cals
Small changes make big difference!
After they are cooked and once cooled, I wrap them individually in foil. They're then put them in a freezer safe bag, and in the freezer they go to enjoy for weeks and months.
One bowl. Gluten free. Dairy free. Vegan. Yummy goodness.
Blackberry Corn Muffins Recipe
P.S. I'm not a vegan, I just don't cook with dairy.. dairy consumption is limited.