Vegan Blueberry Corn Muffins
4.37 from 11 votes

These vegan blueberry corn muffins are a delightful breakfast or snack! They combine two of my favorite muffins: cornmeal and blueberry. They’re easy to prepare and mildly sweet.

A few corn muffins, filled with juicy blueberries, are resting in muffin liners on a white surface.

Like many people, I get most excited about baking projects in the fall. Cooler weather and pumpkin season is a good motivator for turning on the oven!

Yet summer is also a magical time for baking. This is thanks to all of the juicy fruits at the farmers market and the many desserts that they create.

These vegan blueberry corn muffins are one of my favorite, easy summertime baked goods. They feature a light texture with plenty of crumb (thanks to the cornmeal), and they’re studded with sweet, juicy fresh blueberries.

Adding blueberries to corn muffins

Creating this recipe was as simple as adding blueberries to corn muffins!

The blueberry corn muffins were inspired by my no-fuss vegan cornbread recipe for Food52. At first I thought I’d increase the sugar for this variation, but in the end, I kept the same amount.

I actually love that the muffins aren’t overly sweet. A couple of them make for a perfect, light breakfast on-the-go, and, having enjoyed one with a little pat of Earth Balance and iced tea for the last few late afternoons, I can attest to the fact that they make for a great snack.

An angled photograph of vegan blueberry corn muffins, which are arranged on a white surface.

Blueberry corn muffin ingredients


You can use fresh or frozen blueberries to make the muffins. I prefer to use fresh berries in the summertime, when they’re especially fresh and good. But frozen berries are great in a pinch.

No blueberries? No problem. The corn muffins are also lovely with raspberries, chopped strawberries, and chopped peaches.


For my breakfast muffins, I like to use a combination of unbleached, all-purpose flour and whole wheat flour. You could also use light spelt, whole wheat pastry, or 100% all-purpose flour in this recipe. I don’t recommend 100% whole wheat flour, as it will make the muffins overly dense and dry.


Cornmeal lends mild sweetness to the blueberry corn muffins. It also contributes to a crumbly, tender crumb!

I prefer to bake with either medium grind or finely ground cornmeal. Coarsely ground cornmeal can become a little gritty.

Cane sugar

I generally bake with cane sugar. However, you can substitute coconut sugar or date sugar in place of cane sugar if that’s your preference.

Are corn muffins gluten free?

Cornmeal is usually gluten free. However, corn muffins can be gluten free or not gluten free, depending on the flour that’s used in addition to the cornmeal.

These blueberry corn muffins aren’t gluten free as written, as they contain wheat flour. But you can definitely make them gluten free by using a gluten-free, all purpose flour. The King Arthur Measure for Measure is my favorite.

Preparation and storage

The blueberry corn muffins are a great option for meal prep and make ahead breakfasts.

Once prepared, you can store the muffins in an airtight container in a cool part of your home for up to two days. After that, I recommend freezing them for future use or transferring them to the fridge for another two days.

These muffins do tend to dry out slightly in the fridge. So, if it’s possible, storing at room temperature for a short period of time or freezing for a longer period are the best options.

An overhead image of vegan baked goods, prepared with fresh fruit. They're resting on a white surface.

A few corn muffins, filled with juicy blueberries, are resting in muffin liners on a white surface.
4.37 from 11 votes

Vegan Blueberry Corn Muffins

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 12 muffins


  • 2 teaspoons white or apple cider vinegar
  • 1 3/4 cups unsweetened oat, soy, cashew, or almond milk
  • 1/3 cup melted vegan butter (substitute avocado oil)
  • 1 cup unbleached, all-purpose flour (120 g)
  • 1/2 cup whole wheat flour (60 g)
  • 1 1/4 cups cornmeal (190 g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cane sugar
  • 1 cup blueberries tossed in a teaspoon or so of flour (coating the berries in flour will keep them from all settling to the bottom of the muffins!)


  • Preheat your oven to 350F.
  • In a medium bowl, whisk together the apple cider vinegar and almond milk till frothy (about 20-30 seconds). Stir in the oil and set aside.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and sugar. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
  • Divide the batter into a prepared muffin tin. Bake for 15-22 minutes, or until a toothpick inserted into the muffins emerges clean, or the tops are lightly golden and firm. Allow the muffins to cool on a wire rack before enjoying.


Wrap leftover muffins individually and store in the fridge for up to 4 days. You can also freeze individually wrapped muffins for up to 2 weeks.
An overhead image of a fruit muffin that has just been sliced in half. The cut halves are on a small dessert plate with a paring knife.


Your home will smell sweet and buttery once the blueberry corn muffins are done baking!

I especially like to serve the muffins with a little pat of vegan butter. But they’re also good with some blueberry jam, a little drizzle of maple syrup, or all on their own.

Stay cool and be well!


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Categories: Recipes, Muffins & Scones, Snacks
Method: Oven
Dietary Preferences: Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep

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4.37 from 11 votes (7 ratings without comment)

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Recipe Rating

  1. 5 stars
    Wow! What a great treat going into fall. The only change I made since I did not have enough oil for 1/3 cup was to use a banana and then about 2-3 tablespoons of oil instead. They turned out great! Love the corn flour and spelt combo.

  2. 4 stars
    Omg, those look so delicious! I love blueberry muffins, and the fact that it’s healthy makes it better! I’m going to try it out!

  3. This blueberry corn muffins look so nice, corn and blueberries are such a great combination! I should really try to cook this. Thank you Gena!

  4. I am going to make these tonight but I wanted to note that I bought the Green Life muffin tins and they are the bomb diggity! I made another recipe in them over the weekend, and the muffins came out perfectly. The tins wash up easily. It makes baking so pleasurable! 🙂

  5. 5 stars
    Just tried this out (my first ever vegan baking project!) and they were super tasty 🙂

  6. 4 stars
    I just whipped up a gluten free batch of these to share with my coworkers tomorrow. Super quick and easy one-bowl recipe! The only qualm I have is with the amount of salt. One whole teaspoon of salt made these a tad too savory for my taste so in the future I will definitely cut back to half a teaspoon. BUT, you could also sub about a quarter cup of the flour for nutritional yeast and replace the blueberries with some fresh jalapeño to make these a really awesome, savory side for dinner. I may try that next. Thanks, Gena!

  7. The struggle is so real in the summer when all I want to do is bake all the crumbles, tarts, and scones with the bursting buckets of berries at the markets! The corn muffins now added to that list too ;). But it is so worth the sweet, baked treat to fire up the ole hot box here and there – sometimes I get up in the wee hours of the cool morning to do so! Anything for an oven roasted berry treat ;). Digging the looks of these pans too Gena! Lovely. xx

  8. Oh, these look great, Gena! And I love learning about the GreenLife bakeware–I’m always on the lookout for affordable replacements when I need them. Though I don’t think I’ll be turning on my oven just yet, I will keep these wonderful muffins in mind for when I do. xo

  9. These look delicious, Gena! It’s never too hot for baking for me 🙂 Love the sound/looks of the pan, too.

  10. Not much better than a beautifully smelling home! That’s a major plus for baking at home instead of picking up something quick and probably less healthy from the store. I wasn’t familiar with GreenLife and GreenPan before but I’ll have to check them out!

    H. Bowden

  11. Well, I was just planning on making some cornbread this weekend! Maybe I’ll add some fresh summer blueberries 😉