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Blueberry Cornmeal Muffins (Vegan, Oil-free)


  • 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


  1. Preheat oven to 350 degrees F, grease a muffin tin and set aside.
  2. In a large bowl, stir together flour, cornmeal or polenta, baking powder, baking soda, salt, and nutmeg. Set aside.
  3. 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.
  4. Spoon batter into the muffin cups, filling each about 3/4 full. Sprinkle cinnamon and sugar over the tops of the muffins.
  5. Bake for 15-20 minutes, or until a cake tester comes out clean. Allow to cool before removing from the muffin tins.