Studded with vibrant, juicy blueberries, these whole grain Vegan Blueberry Cornmeal Muffins are a beautiful and delicious breakfast or snack any time of year!
Muffins are the perfect meal prep item.
They make for a quick and delicious breakfast or healthy snack on the go.
We are currently loving these Vegan Blueberry Cornmeal Muffins!
The blueberries add such vibrant color and a delicious burst of fruity flavor to these muffins.
Then, the whole wheat flour and cornmeal provide lots of fiber-rich whole grains.
You'll want to have these vegan blueberry muffins on hand all year round!
Let me show you how to make them.
Ingredients You'll Need for Vegan Blueberry Cornmeal Muffins
Thankfully these blueberry cornmeal muffins don't require any weird ingredients.
I bet you have most of these items already on hand even!
Below I've listed out everything you'll need:
- Ground flaxseed
- Non-dairy milk
- Apple cider vinegar
- Baking soda
- Applesauce
- Coconut sugar
- Olive oil
- Maple syrup
- Sea salt
- Whole wheat flour
- Cornmeal
- Blueberries
If you don't have blueberries on hand, you could even swap them out for another kind of berry or frozen blueberries!
How to Make Non-Dairy Buttermilk
This recipe requires you to make your own homemade, non-dairy buttermilk.
But don't worry! It's one of the easiest things to do!
To make non-dairy buttermilk, all you have to do is combine non-dairy milk with some kind of acid.
It today's recipe, I have you add a little bit of apple cider vinegar to some non-dairy milk. Once the mixture sits for a minute or two, you'll have non-dairy butter milk!
Easy, right?!
Then, when you combine the "buttermilk" with baking soda, you end up with light and fluffy baked goods.
How to Make Blueberry Cornmeal Muffins
To make these vegan blueberry cornmeal muffins, simply follow the step-by-step instructions below:
- Preheat your oven to 350F/175C and grease a muffin tray with cooking spray and set it aside.
- In a large mixing bowl, make your flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Allow the mixture to sit for 2-3 minutes to thicken.
- While the flax "eggs" are thickening, make the vegan buttermilk. Pour the non-dairy milk into a liquid measuring cup and stir in the apple cider vinegar and baking soda. Let the mixture sit for a minute or so while you carry on with the recipe.
- Add the applesauce, sugar, oil, maple syrup and salt to the thickened flax eggs and whisk everything well to combine. Whisk in milk mixture.
- Add in the whole wheat flour, corn meal and blueberries and stir until just combined.
- Divide the batter evenly among the greased muffin cups and bake the muffins for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 5 minutes in the pan before removing them to a wire rack to cool completely.
How to Store Leftover Muffins
Like I mentioned in the beginning of this post, muffins are perfect for meal prep.
You can make a bunch at one time and they last for a while in the fridge or can even be frozen for longer!
Countertop: If you are going to be eating these muffins in 1-2 days, you can store them in an airtight container on the countertop.
Fridge: To keep these muffins fresher for longer, store them in an airtight container in the fridge for about 1 week. Reheat them in the microwave before enjoying!
Freezer: You can also freeze these muffins for longer. Once they've cooled, wrap them up individually in plastic wrap and place them in a freezer safe bag for up to 2 months.
To thaw frozen muffins, simply remove them from the freezer the night before you need them and allow them to thaw in the fridge. Reheat in the microwave until warm.
My Favorite Ways to Enjoy Cornmeal Muffins
I personally believer cornmeal muffins taste best warm with a little bit of dairy-free butter and honey.
However, we also love these muffins with nut butter such as cashew, almond or even peanut butter!
And you can never go wrong with a little bit of jelly on muffins either, in my opinion.
📖 Recipe
Vegan Blueberry Cornmeal Muffins
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- ⅓ cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoon baking soda
- ¾ cup unsweetened applesauce
- ½ cup coconut sugar
- ¼ cup olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon sea salt
- 1 cup whole wheat flour
- 1 cup fine cornmeal
- 1 cup blueberries tossed in flour
Instructions
- Preheat your oven to 350 °F and grease a muffin tray with cooking spray and set it aside.
- In a large mixing bowl, make your flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Allow the mixture to sit for 2-3 minutes to thicken.
- While the flax "eggs" are thickening, make the vegan buttermilk. Pour the non-dairy milk into a liquid measuring cup and stir in the apple cider vinegar and baking soda. Let the mixture sit for a minute or so while you carry on with the recipe.
- Add the applesauce, sugar, oil, maple syrup and salt to the thickened flax eggs and whisk everything well to combine. Whisk in milk mixture.
- Add in the whole wheat flour, corn meal and blueberries and stir until just combined.
- Divide the batter evenly among the greased muffin cups and bake the muffins for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 5 minutes in the pan before removing them to a wire rack to cool completely.
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