1 cup ground cornmeal

1 1/2 cup gluten-free flour mix

2 t. baking powder

3/8 t. baking soda

3/8 t. salt

1 c. fresh blueberries

1/4 c. fresh thyme

3/4 c. oat milk

3/4 c. coconut milk plain yogurt

3/8 c. canola oil

6 t. gluten free egg replacer (equivalent to 1 egg)

6 T. water

Preheat the oven to 400º F.

Combine the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, salt, thyme) in a large bowl. Add in the blueberries and stir to coat.

Combine the wet ingredients (oat milk, coconut milk yogurt, canola oil, egg replacer, water) in a large mixing cup. Pour into dry ingredients and stir until just combined.

Pour batter into muffin tins lined with muffin papers and bake for 20 minutes. Remove to a rack to cool.

I used this Sour Cream Corn Bread Muffin recipe from Bunny's Warm Oven as my starting point, but made it vegan and added blueberries and thyme.

Yield: 17 muffins