There’s something incredibly comforting about the combination of sweet, juicy blueberries and the rustic, hearty texture of cornmeal. These muffins are the perfect answer for a wholesome breakfast, a satisfying snack, or a sweet addition to your lunchbox. They’re wonderfully moist, bursting with flavor, and entirely plant-based. Plus, they freeze beautifully, so you can always have a delicious treat on hand!
Ingredients
• 1 cup / 250 mL cornmeal
• 1 1/2 cups / 375 mL non-dairy milk
• 1/3 cup / 85 mL sunflower or vegetable oil
• 2/3 cup / 170 mL dry sweetener (like cane sugar)
• 1 cup / 250 mL unbleached or all-purpose flour
• 1 cup / 250 mL whole-wheat pastry flour
• 1 1/2 teaspoons / 7 mL baking powder
• 1/2 teaspoon / 2 mL baking soda
• 1/2 teaspoon / 2 mL salt
• 1 1/2 cups / 375 mL blueberries, fresh or frozen
Instructions
1. Preheat the oven to 400°F / 200°C. Lightly oil a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, combine the cornmeal, non-dairy milk, oil, and sweetener. Mix well and let the mixture sit for 3-5 minutes to allow the cornmeal to soften.
3. In a separate, smaller bowl, whisk together the all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, and salt.
4. Pour the dry into the wet and stir gently with a spatula just until combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. If using frozen blueberries, you may need the full 30 minutes.
Nutritional Information
• Per muffin (approximate)
• Calories: 245
• Protein: 4 g
• Fat: 8 g
• Carbohydrates: 40 g
• Dietary Fibre: 3 g
• Sodium: 188 mg
• Sugar: 13 g
• Percentage of calories from: Protein 7%, Fat 28%, Carbohydrate 65%
Pro Tips
• Do not overmix the batter once you combine the wet and dry . Mix just until the flour disappears to ensure tender, fluffy muffins.
• If using frozen blueberries, toss them in a tablespoon of flour before folding them into the batter. This prevents them from sinking and turning the batter purple.
• If you use paper liners, allow the muffins to cool for at least 10 minutes before peeling the paper away. This prevents the muffin from sticking to the liner.
• These muffins freeze wonderfully. Once completely cool, store them in an airtight container or freezer bag for up to 3 months for a quick grab-and-go snack.
FAQ
Q: Can I make these blueberry cornmeal muffins gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Replace the all-purpose and whole-wheat pastry flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Also, ensure your cornmeal is certified gluten-free to avoid any cross-contamination.
Q: How can I add more protein to these vegetarian muffins
A: To boost the protein, consider using soy milk, which is higher in protein than many other non-dairy milks. You can also add 2-3 tablespoons of hemp seeds or a scoop of unflavored or vanilla plant-based protein powder to the dry ingredients.
Q: Which non-dairy milk works best for this vegan muffin recipe
A: This recipe is very flexible. Unsweetened soy milk or oat milk will yield a slightly richer, creamier muffin due to their higher protein and fat content. Almond or cashew milk also work beautifully for a lighter texture. Use whichever plant-based milk you prefer or have on hand.
Q: What is the best way to store these plant-based muffins
A: For short-term storage, keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, they freeze perfectly. Once completely cool, place them in a freezer-safe bag or container for up to 3 months. You can thaw them at room temperature or warm them briefly in the microwave for a quick vegetarian snack.
