Blueberry summer corn muffins from Be a Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious (page 61) by Jane Esselstyn and Ann Crile Esselstyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flaxseed meal for chia seeds.

  • sayeater on August 27, 2024

    Wanting to cook more from this book, I picked these muffins because they reminded me of an old Blueberry Lemon Cornmeal muffin recipe I used to love. I'm trying to stick to healthier ways now, so I gave these a try. They definitely hit some of the same notes (next time I will add lemon zest to see how close I can get). They didn't have the same cornmeal crunch of the others and were a bit denser but otherwise a satisfying healthy muffin that tastes like summer. Used freshly picked blueberries and corn and think that makes a big difference. Frozen corn would not cut it here. I baked much longer than recipe stated (30 min) and they probably could have still gone another few minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.