You might think blueberries and cornbread a weird combo (which it totally is), but in a weird way it also totally works! It adds another element of sweetness, some blueberry flavor, and gives them a nice blue color of course. We wouldn’t recommend eating this with chili as most people would associate with cornbread, but it’s a great breakfast muffin! Or snack muffin! Or whatever you want it to be muffin!

Blueberry Corn Muffins [Vegan]


Cooking Time




  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup melted coconut oil
  • 3/4 cup flour
  • 3/4 cup cornmeal
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 1/2 cups frozen or fresh blueberries


  1. Preheat oven to 350°F.
  2. Mix almond mix and apple cider together. Set aside.
  3. Combine all dry ingredients (including sugar) together in a small bowl.
  4. Add almond milk mixture and coconut oil to a mixer.
  5. Using the whisk attachment, add in the dry ingredients all at once and mix until just combined.
  6. Portion batter into muffin cups and top each one with blueberries.
  7. Bake for 25 minutes or until a toothpick inserted comes out clean.


Optional: add frozen corn bits as well!