Bluberry Corn Muffins great summer breakfast

Blueberry Corn Muffins

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x


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.



  • 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


  1. Preheat oven at 400F. Line a muffin pan with 12 liners
  2. In a small bowl, combine ground flax seeds with 3 tbsp water. Set aside
  3. Combine flour, corn meal, baking powder and salt in a bowl. Set aside
  4. In a large bowl, beat softened coconut oil, grapeseed oil and maple syrup at medium speed until creamy, about 3 minutes
  5. Add coconut or almond milk, soaked flax seeds and grated ginger. Mix until well combined (the mixture will look curdled)
  6. Reduce speed and add flour mixture. Mix until just combined (do not overmix)
  7. Gently fold blueberries into muffin batter using a wooden spoon
  8. 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
  9. Bake at 400F for 25-27 minutes

  • Category: Dessert
  • Cuisine: Kosher / Vegan