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.
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.
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.
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.
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.
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.
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!