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A closer view of stacked blueberry corn muffins

Blueberry Cornbread Muffins

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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.


  • 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)
  • 1/3 cup fine or medium ground cornmeal
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1/2 cup coconut oil,  at room temperature ( should be soft)
  • 1/4 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)


  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 tbsp 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 3/4 of the way with the 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. 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


  • 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

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