You guys, I don’t even know where to start.
These muffins need to be made. End of story.
I’m a sucker for anything cornbread and blackberry, so recreating these at home was a no-brainer.
While Bijou’s version was only slightly infused with cornmeal, I desired a heartier texture.
So I did some experimenting, and what I got was gold: a cornbread muffin studded with juicy blackberries. Yum.
Friends, this is success.
I think you guys are going to LOVE these muffins! They’re:
Studded with blackberries
These muffins turned out so delicious I can’t decide if they’re breakfast or dessert. They’d also make a great midday snack or side dish to savory meals like Tortilla Soup, Masala Tofu Scramble, and Mediterranean Baked Sweet Potatoes.
If you try this recipe, let us know! Leave a comment and be sure to rate it. And don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
1-Bowl Blackberry Cornmeal Muffins
- 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 (75 ml) Tbsp water as original recipe is written)
- 1/4 cup unsweetened almond milk (DIY recipe)
- 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 2 Tbsp maple syrup or agave nectar (sub honey if not vegan)
- 1/2 cup organic cane sugar (or sub coconut sugar)
- 1/4 cup melted vegan butter (or sub avocado oil or olive oil)
- 3/4 cup unsweetened applesauce
- 1/4 tsp sea salt
- 1/4 cup almond meal
- 1 cup fine cornmeal
- 1 cup unbleached all-purpose flour*
- 1 cup blackberries (roughly chopped and tossed in flour)
Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (amount as original recipe is written // adjust if altering batch size). Shake out excess. (I found the butter/flour method to work well!)
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Also measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside.
To the flax egg, add maple syrup, organic cane sugar, and melted vegan butter (or oil) and whisk vigorously for 1 minute to dissolve sugar.
Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
Add almond meal, cornmeal and flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
Scoop batter into muffin tins until almost full - there should the perfect amount for 10 (or 11) muffins (amount as original recipe is written // adjust if altering batch size).
Bake on a center-positioned rack for 25-30 minutes (I found 26 minutes to be perfect) or until a toothpick inserted into the center comes out clean.
Let cool for 15-20 minutes in the pan (to continue baking/firming up a little). Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).
*If gluten-free, sub the 1 cup all-purpose flour for 1/4 cup (27 g) more almond meal and 3/4 cup (120 g) gluten-free flour blend (or Bob's Red Mill Gluten Free 1:1 Baking Blend). The texture doesn't come out as crumbly and "cornbread like," but it's still really tasty!
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 10 muffins)
- Calories: 222
- Fat: 7g
- Saturated fat: 1.9g
- Sodium: 782mg
- Carbohydrates: 36.9g
- Fiber: 3g
- Sugar: 14.7g
- Protein: 3.5g