This hearty corn muffin is the perfect autumn pairing with your favorite veggie chili. Blue cornmeal gives this muffin it's vibrant color.

Blue Corn Muffins [Vegan]


Cooking Time




  • 2 cups unsweetened almond milk
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 4 cups blue cornmeal
  • 1/2 cup tapioca starch
  • 2 teaspoon sea salt
  • 1/2 cup maple syrup
  • 2/3 cup melted or coconut oil
  • 4 flax eggs


  1. Preheat oven to 400°F. Rub a muffin tin with coconut oil.
  2. Mix the vinegar with the milk and set aside.
  3. In a large bowl mix, combine all of the dry ingredients – cornmeal, tapioca, baking powder, baking soda, and sea salt. In a separate bowl, whisk together the coconut oil, maple syrup, flax eggs and milk/vinegar mixture.
  4. Fold in the wet mixture into the dry, slowing mixing until uniform.
  5. Lightly grease the muffin pans with oil, then divide the batter evenly into the prepared muffin tins. If you want a really moist and crispy topped muffin, try a cast iron muffin pan.
  6. Bake for about 15 minutes, or until the top is firm and the edges are slightly browned but not too dry. Remove from the pan and let cool on a wire rack for 10 – 15 minutes before serving.

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