How to make:
Blueberry Cornbread Muffins
Enjoy these Blueberry Cornmeal Muffins for breakfast or as a side! This blueberry cornbread recipe is fluffy and full of juicy blueberries!
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Author:
Yield:
9 1x
Rating:
Ingredients
- 1 tablespoon flax meal + 2 1/2 tablespoons water
- 1 cup unsweetened non-dairy milk + 1 teaspoon apple cider vinegar
- 1 1/2 cups organic fine cornmeal
- 1/2 cup oat flour*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup + 2 tablespoons unsweetened applesauce
- 1–2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350F. Lightly grease a muffin pan or line with muffin tins.
- In a small bowl, add flax meal and water. Set aside for 5-10 minutes.
- In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
- In a large bowl, add cornmeal, oat flour, baking powder, salt and baking soda. Stir to combine.
- To the bowl with the milk, add flax mixture, applesauce, sugar and vanilla; stir to combine. Slowly pour wet ingredients into the dry ingredients until just mixed. Add blueberries; stir to incorporate.
- Scoop the batter into each muffin cup until each is almost full. I made 9 muffins.
- Bake for 25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Enjoy for breakfast, a snack, or as a side dish. Store in an airtight container in the fridge.
Notes
*To make oat flour, simply blend rolled oats in a blender or food processor until a fine flour forms.