These sweet, moist Cornbread Muffins are bursting with blueberry flavor! Cornmeal keeps them from being overly sweet, but they’re so cheery and enjoyable you’ll want to enjoy them as a breakfast muffin with a morning cup of coffee or tea.
These are not classic southern cornbread muffins. Those are more savory muffins that work well for a Thanksgiving side dish. For this recipe, we made sweet cornbread muffins that we love to eat with breakfast or as a snack to satisfy a sweet tooth! We love blueberry picking in the summertime, and having fresh blueberries to add to our favorite cornbread muffin recipe makes it even better. You can still enjoy these cornbread muffins with frozen blueberries.
Ingredients in Sweet Cornbread Muffins
Double-check your pantry for ingredients before you start baking! We’ve made that mistake before...getting halfway through a recipe before realizing we’re missing something crucial. Whoops! These are all pretty basic ingredients that you may already have on hand!
- Egg - You can use a regular egg, or swap for a flax egg to make vegan muffins! A flax egg is 1tbsp ground flax seeds mixed with 3 tbsp of water.
- Flour - All-purpose white flour works fine, though you can also use whole wheat pastry flour or spelt flour.
- Cornmeal - We use fine cornmeal for this recipe. This is different from corn flour, so read your packages carefully! Read more about cornmeal below.
- Baking staples - Baking powder, salt, cooking spray, and sparkling sugar for the tops of the muffins (this is optional, but delicious!)
- Coconut oil - Make sure it’s at room temperature, it should be soft, not hardened into a white solid.
- Grapeseed oil - You can also use sunflower, canola oil or other neutral tasting oil.
- Maple syrup - Look for pure maple syrup, which is a natural sweetener without refined sugars added!
- Plant-based milk - Almond, coconut, soy or oat are great options
- Grated ginger - Don’t skip this flavorful addition that adds a little something extra!
- Blueberries - Fresh and frozen both work here. You can toss them in a bit of flour to keep them from sinking to the bottom of the blueberry corn muffins while they bake!
All About Cornmeal
Cornmeal is really affordable and flavorful, so it’s a great ingredient to have on hand to make cornbread and cornbread muffins.
Cornmeal is made from dried corn kernels that are ground either finely or coarsely.
Fine cornmeal is most often used in baking, while coarse cornmeal is going to be crunchier and more rustic.
Polenta and grits are both corn-based products with similar ingredient lists, but they are prepared differently.
To add to the confusion, British recipes that call for cornflour are actually referring to corn starch!
We always suggest double-checking the product you’re buying to ensure it matches up with the recipe you’re making.
How to Make Blueberry Corn Muffins
This is a really simple corn muffin recipe! Before you know it your kitchen will be filled with the delicious aroma of baking vegan cornbread muffins and your mouth will be watering.
- Start with a little preparation! Preheat the oven to 400F, line or spray muffin tins, and begin soaking your flax if you’ll be using a vegan flax egg.
- Combine all of the dry ingredients in a bowl and set it aside. In a mixing bowl, begin beating the oils and maple until they become creamy--about 3 minutes.
- Add in the plant-based milk, egg, and ginger. Mix for an additional 3 minutes before slowly mixing in the dry ingredients.
- Finish the batter by folding in the blueberries. Be gentle so they don’t get mashed in this process! We like to use an ice cream scoop or a ¼ cup measuring cup to evenly fill the muffin cups about ¾ full. Finish each muffin off with a sprinkle of sparkling sugar, then bake for about 25 minutes!
How to Store and Freeze Cornbread Muffins
We recommend storing your finished vegan muffins in an airtight container on the countertop for up to 3 days. They can also be frozen for up to 6 months, which is an awesome option for having them on hand during a busy morning!
More Vegan Muffin Recipes
Strawberry fig healthy breakfast muffins
Print
Blueberry Cornbread Muffins
- Total Time: 40 mins
- Yield: 16 1x
- Diet: Vegan
Description
These sweet, moist Cornbread Muffins are bursting with blueberry flavor! Cornmeal keeps them from being overly sweet, but they’re so cheery and enjoyable you’ll want to enjoy them as a breakfast muffin with a morning cup of coffee or tea.
Ingredients
- 1 flax egg ( 1tbsp ground flax seeds mixed with 3 tbsp of water) or 1 large egg
- 1 ¾ cups all-purpose flour (you can also use whole wheat pastry flour, spelt flour or white whole wheat flour)
- ⅓ cup fine or medium ground cornmeal
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, at room temperature ( should be soft)
- ¼ cup grapeseed oil
- ½ cup maple syrup (at room temperature)
- ¾ cup coconut or almond milk, lukewarm
- 1 tbsp grated ginger
- 1 cup blueberries, fresh or frozen
- Cooking spray
- Sparkling sugar (optional, but recommended)
Instructions
- Preheat the oven to 400F. Line an extra-large muffin pan with 16 liners or use 2 muffin tins ( with 12 holes)
- In a small bowl, combine the ground flax seeds with 3 tbsp water and set it aside. If using a regular egg, you will add it later
- Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
- In a large bowl, beat the softened coconut oil, grapeseed oil, and maple syrup at medium speed until creamy, about 3 minutes
- Add the coconut or almond milk, soaked flax seeds OR egg, and grated ginger. Mix until well combined, for an additional 3 minutes (the mixture will look curdled)
- Reduce the speed and add the flour mixture. Mix until just combined (do not overmix)
- Gently fold the blueberries into the muffin batter
- Spray the muffin liners with cooking spray and fill them ¾ of the way with the batter (we like using an ice cream scoop or a ¼ cup measuring cup to make sure they are all the same size)
- Sprinkle each muffin with some sparkling sugar (you can also use regular sugar). Bake at 400F for 25-27 minutes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 7
- Sodium: 84.4
- Fat: 11.4
- Saturated Fat: 8.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1.3
- Protein: 2.1
- Cholesterol: 0
Ritu Ahuja says
Beautiful muffins. They look yummy. 🙂
Vicky & Ruth says
Thank you Ritu! They were really delicious!
Cindy Silvert says
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
Corn and blueberries are such a great combination! Let us know how you liked them.
Joyce says
What flour would you use to make these gluten free?
Vicky and Ruth says
Probably one to one gluten-free flour. Since we didn't test the recipe with GF flour let us know how it comes out if you do.
Deborah Kotzen says
Can this recipe be made in a loaf pan?
It sounds delicious.
Vicky and Ruth says
We don't see why not, you will have to increase the cooking time.