Muffins have always been one of those ‘so-so’ items for me, like, if given a choice, would I choose a muffin or a croissant? Most likely, I would choose a croissant based on the crumb factor. Usually, muffins don’t make easy snacks, crumbling apart and creating a trial of crumbs until I give up and relent the remains to the garbage. (What this really means is that I can shove a crumbly muffin into my face while driving home from work because I need a snack STAT, so I needed something different) Until, I found that vegan muffins often turn out tender and delicious, while also minimizing the crumb factor. I easily tested this crumbliness while driving home from work today, inhaling 2 of these blueberry cornmeal muffin beauties before reaching the interstate. The great part is that these muffins are oil free and the only added sugar comes from maple syrup. If you are looking for a light, fluffy muffin, these are not your man, instead, the cornmeal provides a bit of heft and density, while the blueberries keep everything sweet and juicy.
I used polenta in cooking these, but you can just as easily substitute cornmeal. My muffins came out very dense, while using dry cornmeal will result in a fluffier muffin that may require a bit more liquid to get the texture just right. Pre-made polenta is a lifesaver in my kitchen, slicing and cooking couldn’t be faster or easier!
PrintBlueberry Cornmeal Muffins (Vegan, Oil-free)
Ingredients
- 1 3/4 cups whole wheat flour
- 3/4 cup cooked polenta or 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup maple syrup
- 1/3 cup applesauce
- 3/4 cup non-dairy milk
- 1 cup fresh or frozen blueberries
- For the topping:
- Granulated sugar and cinnamon to sprinkle
Instructions
- Preheat oven to 350 degrees F, grease a muffin tin and set aside.
- In a large bowl, stir together flour, cornmeal or polenta, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a medium bowl, whisk together the non-dairy milk, applesauce, and maple syrup. Add the wet mixture to the dry ingredients previously set aside and stir until combined. Fold in the blueberries.
- Spoon batter into the muffin cups, filling each about 3/4 full. Sprinkle cinnamon and sugar over the tops of the muffins.
- Bake for 15-20 minutes, or until a cake tester comes out clean. Allow to cool before removing from the muffin tins.
Kathleen says
Wow, these look great! I’m always looking for a “second breakfast” option at the office around 10am and this will be perfect. Thanks for the great idea!
The Frosted Vegan says
Same here, these are perfect for that second breakfast craving!
Julia Mueller says
What is it about blueberries and corn that make them go so well together?! SUCH a marvelous combo. I love that you used cooked polenta for the recipe – true brilliance!! Sign me up for a double batch – these muffs look amazing!
The Frosted Vegan says
I know, right?! Thanks girl, I’ll have you over for coffee and muffins anytime!
Karis says
I love corn muffins and I love blueberry muffins, so this sounds like a winning combination to me!
The Frosted Vegan says
That’s what I thought too! They are denser than I set out to make, but I like them that way!
sweetphi says
Ha, I’m totally the same about muffins, although I have a sweet spot for blueberry muffins, and these look totally delish!
The Frosted Vegan says
I know, me too! When given a choice, I’m all for blueberry, all the time!
dessertfortwo says
Super interesting. I love a dense muffin. I think it fills me up longer 🙂
The Frosted Vegan says
Agreed! Keeps me from eating 3..or 4?
Ashley Melillo says
These look absolutely delicious, Abby! So dense and blueberry-filled — yum!
The Frosted Vegan says
Thanks Ashley! They are a favorite around here so far : )
Catalina @ Shades of Pink says
look at these, they are bursting with purple blueberry goodness. Blueberry muffins are my fave, and with cornmeal, probably the texture is so much better.
The Frosted Vegan says
It is! I love the contrast of the blueberries next to the cornmeal, so good : )
Marijke Van Dornick says
These muffins look and sound amazing. The fact they’re vegan and oil-free is perfect for me, as I’m always on the lookout for this healthy combination. Thank you so much.
The Frosted Vegan says
Me too! I lucked out that these turned out so well!
cookienameddesire says
Sturdy with big juicy blueberries and a ton of texture from the polenta…. YES PLEASE! This is the kind of snack I need mid-morning in my office that will keep me full without making me regret it later. Pinned!
The Frosted Vegan says
Agreed!!