What gives these muffins their unique color and flavor?

The distinctive color and earthy flavor in these muffins come from using blue cornmeal as the primary flour.

How do these muffins achieve a moist texture without traditional eggs?

This recipe uses flax eggs as a binder and tapioca starch to help create an incredibly moist and tender crumb without any animal products.

Can I use a regular muffin tin instead of a cast iron one?

Yes, you can use a regular muffin tin, but a cast iron muffin pan is specifically recommended in the recipe for achieving a really moist interior and a crispy top.

What is the purpose of the apple cider vinegar in this recipe?

The apple cider vinegar is mixed with almond milk to create a vegan 'buttermilk' effect, which reacts with the baking soda and baking powder to give the muffins a light and fluffy texture.

How should I store leftover Blue Corn Muffins?

Once completely cooled, store these muffins in an airtight container at room temperature for a few days, or freeze them for up to a month for longer enjoyment.

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Blue Corn Muffins
[Vegan]

CR By: Claire Ragozzino

Author Bio

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic... Read More

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A close-up of several freshly baked vegan blue corn muffins, golden-brown on top with a hint of blue, cooling on a wire rack.

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Blue Corn Muffins [Vegan]

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

Ingredients You Need for Blue Corn Muffins [Vegan]

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

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How to Prepare Blue Corn Muffins [Vegan]

Preheat oven to 400°F. Rub a muffin tin with coconut oil.
Mix the vinegar with the milk and set aside.
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.
Fold in the wet mixture into the dry, slowing mixing until uniform.
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.
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.