It’s only day 5 of Vegan MoFo, and already I’m struggling to remember a time before my thoughts were consumed with things like kale chips and Klout scores. Haven’t I always been obsessed with search engine optimization?

And, perhaps more importantly, does all this MoFo mania make me a real blogger, or just a very dedicated poser?

I find that, when faced with such weighty existential questions, the answer is usually muffins. Muffins are always ready to offer their unconditional validation.

Lemon, blueberries, and cornmeal combine to form what is, in my opinion, one of the most unexpectedly perfect flavor combinations on the planet — right up there with peanuts and tomatoes (seriously — try it!). After the recent heat wave we’ve had, I was so relieved when it was finally cool enough in our apartment for me to turn on the oven and not worry about my skin liquefying.

The only downside to making these muffins was my dismal inability to coax Andy to try one. According to her, blueberries are intolerable because they, and I quote, “explode in your mouth,” and the addition of cornmeal only augments this perceived textural nightmare. So now I have a dozen muffins I’m forced to go through all on my own.

Taking one for the team.

So if you’re being plagued by your own assortment of existential questions, maybe you should spend some time with my new corn muffin friends. They make the best listeners.

ingredients

1 c nondairy milk or buttermilk
1/3 c oil
3/4 c sugar
2 tbsp ground flax
1/4 c cornstarch
1 tsp vanilla
juice & zest of 1 lemon
1/3 c corn flour
1/2 c white rice flour
1/2 c cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c fresh or frozen blueberries

directions

1. In a large bowl, mix together milk, oil, sugar, flax seeds, corn starch, vanilla, lemon juice, and lemon zest until thoroughly combined & frothy.
2. Add remaining dry ingredients (corn flour, white rice flour, cornmeal, baking powder, baking soda, & salt) and mix to form a batter. Fold in blueberries.
3. In a greased or lined muffin tin, fill wells 3/4 full and bake at 350° for 20-25 minutes.