• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Kosher (All)

Blueberry Cornbread Muffins

Jul 11, 2016 -May contain affiliate links

368 shares
  • 183
Jump to Recipe·Print Recipe·Leave a Review
A closer overhead view of blueberry cornbread muffins
A closer overhead view of blueberry cornbread muffins
A closer view of stacked blueberry corn muffins

These sweet, moist Cornbread Muffins are bursting with blueberry flavor! Maple Syrup 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.

A closer view of stacked blueberry corn muffins

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 in fall and winter months.

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 1 tablespoon ground flax seeds mixed with 3 tablespoon 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!
Overhead view of blueberry cornbread muffin ingredients. Blueberries, Maple Syrup, Ginger. Coconut oil, grapeseed oil, flax egg, flour, almond milk

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 what in the US we call cornstarch!
  • 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.

  1. 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.
  2. 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.
  3. Add in the plant-based milk, egg, and ginger. Mix for an additional 3 minutes before slowly mixing in the dry ingredients.
  4. 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!
An overhead view of blueberry cornbread muffin ingredient in little bowls; Blueberries, Maple Syrup, Ginger. Coconut oil, grapeseed oil, flax egg, flour, almond milk
A close up view of blueberry cornbread muffin batter in a mixer
Overhead view of a muffin pan filled with blueberry corn bread muffins

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!

A closer overhead view of blueberry cornbread muffins

More Vegan Muffin Recipes

  • Pumpkin Muffins
  • Coconut Blueberry Muffins
  • Morning Glory Muffins
  • Ginger Turmeric Pear Muffins
  • Strawberry fig healthy breakfast muffins

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A closer view of stacked blueberry corn muffins

Blueberry Cornbread Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 40 mins
  • Yield: 16
  • Diet: Vegan
Print Recipe
Pin Recipe

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 tablespoon 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 teaspoon baking powder
  • ½ teaspoon 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 tablespoon grated ginger
  • 1 cup blueberries, fresh or frozen
  • Cooking spray
  • Sparkling sugar (optional, but recommended)


Instructions

  1. Preheat the oven to 400F. Line an extra-large muffin pan with 16 liners or use 2 muffin tins ( with 12 holes)
  2. In a small bowl, combine the ground flax seeds with 3 tablespoon water and set it aside.  If using a regular egg, you will add it later
  3. Combine the flour, cornmeal, baking powder, and salt in a bowl. Set aside
  4. In a large bowl, beat the softened coconut oil, grapeseed oil, and maple syrup at medium speed until creamy, about 3 minutes
  5. 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)
  6. Reduce the speed and add the flour mixture. Mix until just combined (do not overmix)
  7. Gently fold the blueberries into the muffin batter
  8. 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)
  9. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Kosher (All)

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce
  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini
  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Ritu Ahuja

    July 12, 2016 at 11:07 am

    Beautiful muffins. They look yummy. 🙂

    Reply
    • Vicky & Ruth

      September 01, 2016 at 9:05 pm

      Thank you Ritu! They were really delicious!

      Reply
  2. Cindy Silvert

    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!

    Reply
    • Vicky & Ruth

      September 01, 2016 at 8:50 pm

      Corn and blueberries are such a great combination! Let us know how you liked them.

      Reply
  3. Joyce

    October 28, 2021 at 12:08 am

    What flour would you use to make these gluten free?

    Reply
    • Vicky and Ruth

      November 11, 2021 at 1:09 pm

      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.

      Reply
  4. Deborah Kotzen

    October 29, 2021 at 2:51 pm

    Can this recipe be made in a loaf pan?
    It sounds delicious.

    Reply
    • Vicky and Ruth

      November 11, 2021 at 1:09 pm

      We don't see why not, you will have to increase the cooking time.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • a jar of pickled carrots
    Pickled Carrots Recipe - Quick, Easy and Spicy
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

Seasonal

  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding
  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe
  • a small white bowl holding several pieces of chopped date bark
    Chocolate Date Bark - A 5-Ingredient Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+