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.

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.

Blueberry corn muffin ingredients

Blueberries

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.

Flours

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

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.

4.50 from 6 votes

Vegan Blueberry Corn Muffins

Author – Gena Hamshaw

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yields: 12 muffins

Ingredients

• 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!)

Instructions

• 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.

Notes

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.

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!

xo