Blueberry picking on a dewy, summer morning is so peaceful.
The air is quiet – only the sounds of birds singing and slippery shoes padding around the fields. Ripe berries just fall off into your hands with a gentle tug, and tall bushes allow you to stand upright and collect. It’s the most relaxing fruit to harvest.
Blueberry season is at it’s end here in Ohio but my freezer is full of 20+ lbs of plump, perfect beauties. I made a big batch of crisp topping and put it in the freezer along with the berries, that way in just 1 minute I have little individual blueberry crisps ready for the oven.
I polled my family about some potential blueberry recipes for the blog and received a unanimous ‘YUM’ when I mentioned blueberry corn muffins. And a second, more boisterous ‘YUM’ when I added maple butter to the vision.
These corn muffins are ultra easy because they’re vegan! No eggs to whip. Just mix up your wet ingredients, and then your dry ingredients, and then mix the two together!
In my opinion, there are two schools of cornbread thought. You have the serious cornbreaders who prefer a dense, slightly-dry, and completely unsweetened square along with their chilli. In this group it’s a major faux pas to add sweeteners to cornbread. But then you have those of us, like myself, who prefer our cornbread to be almost like a corn-cake. It has to be ultra-fluffy, slightly-sweet, and super moist.
Take it from me, I’ve tried ever type of cupcake liner out there and these ones here are the absolute, hands-down best!! Cakes never stick to them, they pull away easily, are a neutral color, and don’t get that soggy look that others get. And the coolest part is that they are environmentally friendly! I find them at Meijer, but you can also find them here.
– If you would like to use fresh blueberries, cut back on the baking time by about 8-10 minutes.
– You could smear a little butter on the top of each muffin when they come out of the oven and then sprinkle a little sugar on. It makes an amazing crust!
- 2 cup Unsweetened Plain Almond Milk*
- 2 teaspoon Apple Cider Vinegar
- 1 1/2 cups Cornmeal
- 1 1/2 cups All-Purpose Flour plus 1 teaspoon, divided
- 2 teaspoons Cornstarch
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2/3 cup Vegetable Oil
- 2/3 cup Sugar
- 1 1/2 cups Frozen Blueberries**
- Preheat the over to 350 degrees Fahrenheit.
- In a large mixing bowl whisk together almond milk and cider vinegar. Let stand.
- In a medium mixing bowl sift together cornmeal, 1 1/2 cups flour, cornstarch, baking powder, baking soda, and salt.
- Add the oil and sugar to the almond milk mixture.
- Whisk very briskly until the mixture is frothy, then immediately pour the dry ingredients in and mix until no large lumps remain. Some small lumps are fine.
- In the dry ingredients bowl toss together the blueberries and 1 teaspoon flour. Add to the batter and mix just until incorporated.
- Fill the cupcake liners almost to the top, as cornbread does not rise much.
- Bake on the middle rack for 28-30 minutes.
- Remove pan from the oven and let stand for just a minute or two before removing the muffins from the pan and letting them cool on a cooling rack. Serve warm with whipped maple butter.
- *If you prefer a different type of milk or substitute, feel free to try them out. I have not tried this recipe with any other types.
- **If you would like to use fresh blueberries, cut back on the baking time by about 8-10 minutes.
- This recipe makes 18 muffins but is very easily halved.
- 1/2 cup (1 stick) Salted Vegan Butter, softened
- 3 Tablespoons Pure Maple Syrup
- With an electric mixer, beat butter until fluffy and pale in color.
- Add the maple syrup and mix until completely combined.
- Store in the refrigerator in an air-tight container.