Blueberry cornmeal muffins


I can't remember the last time I had a muffin. Well, actually I can. It was a few minutes ago. But prior to the creation of these muffins, I can't remember the last time I stuffed my face with a muffin. Which is a big problem considering I'm a breakfast person. And muffins make for great breakfasts, right? These muffins are dense, flavorful and jam packed with blueberries. Exactly how blueberry muffins should be. Except they're hardly sweet, so if you'd prefer a dessert muffin, add an extra 1/4 cup of sugar. If you're one of the unfortunate beings who's vegan and gluten free - you've gotta try these muffins. They'll change your life, I swear. Oh, and did you count how many times I said muffin?

Psst, this is my go-to gluten free flour mix, except I don't add the xanthan gum.


1 1/2 cups gluten free flour
1/2 cup cornmeal
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp fine sea salt
1/4 cup canola oil
1 1/2 cups almond milk
1/4 cup vegan sour cream
1/2 cup cane sugar
1 1/2 tsp pure vanilla extract
3/4 tsp almond extract
1 1/2 cups fresh blueberries

Preheat oven to 350˚F. Line a jumbo muffin pan with paper liners; set aside. In a large mixing bowl, whisk together the flour, cornmeal, xanthan gum, baking soda, baking powder and salt. Create a well in the center of the dry ingredients and add the oil, almond milk, sour cream, sugar, vanilla extract and almond extract; whisk until combined then stir in the blueberries. Divide batter evenly between the prepared pan; about 1/4 heaping cup of batter per liner. Sprinkle with vanilla sugar, if desired. Bake at 350˚F for 36-38 minutes. Transfer to a wire rack to cool then store in an air tight container for up to three days.

Yield: 6 jumbo muffins


  1. Yum! I had something similar to this a few years ago and LOVED them! I used to love corn muffins and blueberry muffins, and putting them together makes everything even better! Beautiful pics.

  2. These look delightful! Would I be able to substitute the sour cream for tofu, or even vegan mayo? I never buy vegan sour cream, but I'm sure I'd be able to use the rest of it.

    1. My problem with tofu is it's distinct flavor. I love it in banana bread, chocolate cakes or cookies - but in lightly flavored recipes, it's not always the greatest. It wouldn't hurt to try, though!

    2. You can also try coconut Greek yogurt (such as the ones from So Delicious)!
      I'm not vegan, but I've substituted Greek yogurt for sour cream in some recipes.

  3. Great photography!
    Now, all I gotta do is just wait for the blueberry prices to lower then it's time for muffins :] hehe~

  4. Yum! I agree with you, muffins are totally great breakfasts. In fact, I could go for one right now... even though I just finished my breakfast. Also, I just gotta say I loooove cornmeal in my breads. It lends such a nice crunch and texture.

  5. the muffins look gorgoues! i never really liked the overly sweet and buttery muffins when i was not vegan.. i started liking all the muffinscakes and breads only when i started making my own!