Vegan Cornmeal Blueberry Muffins

Blue plate & blueberries. I like blue.

This is a picture of the best muffin in the world.  There are a lot of baked goods out there in the world, but this is my favorite muffin for a number of reasons.  Cornmeal blueberry muffins are much more exciting that plain ole blueberry muffins.  The cornmeal gives these muffins some texture that regular flour doesn’t.  They’re hardier, with a slight crunch from the cornmeal.

My mom made these growing up, which of course makes them great. Anything made by my mom is great, but especially these.  I used to special request these for breakfast and for that, I was always the one that got to lick the bowl.  Best part of baking, right?

Well, per request of Taste Tester’s health (and mine), I set out on a mission to make these a bit healthier.  Now, they’re vegan and whole wheat.  They still look like my mom’s.  Except for the chia seeds dotting the batter.  Those definitely weren’t there!

Vegan Cornmeal Blueberry Muffins


  • 1.5 cups whole wheat pastry flour
  • 2/3 cup cornmeal
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan sour cream (I used Toffuti!)
  • 1/2 cup almond milk
  • chia/flax egg (1.5 tbls chia seeds, 1.5 tbls ground flax, 9 tbls water)
  • 1/4 cup oil of your choice
  • 1/2 a pint of fresh blueberries.
Preheat the oven to 375°F.
Combine chia and flax seeds in water and let them soak to thicken.
Combine the dry ingredients in one bowl and the wet in another.  Add chia/flax egg to the wet ingredients.
Add wet ingredients to dry ingredients and incorporate until just mixed.  Fold in the blueberries.
Drop scoops of batter into a greased muffin pan.  Bake for 30 minutes, or until the tops are golden and a toothpick inserted comes out clean!

I hate cleaning muffin tins. But I love muffins. I am a walking oxymoron.

These muffins are my favorite simply because they remind me of home and a simpler time.  I ate these back in the day when I could spend an hour watching my mom mix these together and not worry about what I needed to be doing.  I’d park myself at the bar that overlooked the kitchen and watch my mom make these, just because I asked her too.  There’s something to be said about that-things made just for you by your mother.  I would lick the bowl and peer through the oven window, anxiously awaiting the arrive of these.  I’d peel the crunchy top off the still-too-hot muffin and devour it.   And then eat two more after that.

Just like these that I made.  They still retain the moisture of non vegan muffins and still taste pretty darn close to the ones I remember.  There’s still a crunchy top to peel off and there’s still hot, juicy blueberries that burst in your mouth.  They’re still slightly crunchy in texture and they’re still really, really, good.  They’re just a bit healthier for me.

Love in the form of a muffin.

Thanks, Mom.  Thanks for always making these for me.  Thanks for teaching me the importance of eating together with your family and for teaching me how to cook for those I love.

Happy eating!


3 thoughts on “Vegan Cornmeal Blueberry Muffins

  1. Pingback: Vegan Orange Cranberry Muffins « Sarah's Cooking

  2. Pingback: True Love Goat Cheese « Cook/Write

  3. Pingback: Cornmeal Blueberry Muffins II « Cook/Write

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