These hearty blueberry corn muffins are great for breakfast or as a mid-afternoon snack. Loaded with fresh blueberries and just a touch of ginger.

Bird's eye view of five Bluberry Corn Muffins on a white surface

It's blueberry season again, yay!! And living in New Jersey, we're to get some of the tastiest ones in the country. But even better than that, we get to go pick them ourselves!

Our sister and her family are visiting from Israel and spending the entire summer with us. So this year we took our little niece and nephew blueberry picking at a farm nearby. And as expected, they absolutely loved it.

I still remember the first time I went blueberry picking. Vicky was away on a business trip and I stayed to take care of Raquel, my niece, who must have been 3 or 4 at the time. We went on a school trip and we had the most fun time! It's crazy how time flies by, because that cute little girl is now getting married in a couple of months!! Before you know it I'll be taking her kids on field trips... OY!

But, let's not get ahead of ourselves. For now, let's just enjoy these vegan blueberry corn muffins we made with our little niece and nephew, and the time we're spending with them here.

I hope everyone is having a fun summer!

Enjoy 🙂

Drizziling maple syrup on Bluberry Corn Muffins

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Side view of five Blueberry Corn Muffins on a white surface

Other vegan muffins you will enjoy

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Blueberry Corn Muffins

Author: https://mayihavethatrecipe.com
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 1x

Print Recipe

Description

These hearty blueberry corn muffins are great for breakfast or as a mid-afternoon snack. Loaded with fresh blueberries and just a touch of ginger.

Scale

Ingredients

1 tbsp ground flax seeds ( we use Bob’s Red Mill)
3 tbsp water
1 ¾ cups whole wheat pastry flour (we use Bob’s Red Mill)
1/3 cup cornmeal
2 ½ tsp baking powder
½ tsp salt
1/2 cup coconut oil, softened
1/4 cup grapeseed oil
½ cup maple syrup
¾ cup coconut or almond milk, lukewarm (here we used So Delicious)
1 tbsp grated ginger
1 cup blueberries
Cooking spray

Instructions

Preheat oven at 400F. Line a muffin pan with 12 liners
In a small bowl, combine ground flax seeds with 3 tbsp water. Set aside
Combine flour, corn meal, baking powder and salt in a bowl. Set aside
In a large bowl, beat softened coconut oil, grapeseed oil and maple syrup at medium speed until creamy, about 3 minutes
Add coconut or almond milk, soaked flax seeds and grated ginger. Mix until well combined (the mixture will look curdled)
Reduce speed and add flour mixture. Mix until just combined (do not overmix)
Gently fold blueberries into muffin batter using a wooden spoon
Spray muffin liners with cooking spray and fill them with batter. We like using an ice cream scoop or a 1/4 cup measuring cup to make sure they are all the same size
Bake at 400F for 25-27 minutes

Category: Dessert
Cuisine: Kosher / Vegan

Comments

Ritu Ahuja says

July 12, 2016 at 11:07 am

Beautiful muffins. They look yummy. 🙂

- Vicky & Ruth says
  
  September 01, 2016 at 9:05 pm
  
  Thank you Ritu! They were really delicious!
  
Cindy Silvert says

August 05, 2016 at 12:17 pm

You gals just don't quit! Love corn muffins. Always have those Jersey blueberries on hand. Can't wait to try this!

- Vicky & Ruth says
  
  September 01, 2016 at 8:50 pm
  
  Corn and blueberries are such a great combination! Let us know how you liked them.