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4.5 from 4 votes

Vegan Blueberry Corn Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: baking, Breakfast
Cuisine: gluten free optional, nut free, soy free optional, vegan
Servings: 12 muffins
Author: Gena Hamshaw


  • 2 teaspoons apple cider vinegar
  • 1 3/4 cups soy or almond milk
  • 1/3 cup vegetable oil such as safflower, grapeseed, or canola
  • 1 1/2 cups spelt all-purpose, whole wheat, or gluten free, all-purpose flour
  • 1 1/4 cups medium or finely ground cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons organic cane sugar demerara sugar, or coconut 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.