1-Bowl Blackberry Cornmeal Muffins

We have an annual batch of blackberries from our invasive but delicious Himalayan blackberry bush and I knew I needed to make this recipe!
I only had medium ground cornmeal and a random combo of sugar (turbinado and coconut) but everything else was per the recipe and the muffins turned out really well!
I like cornbread savory or sweet so because of the sweetness of the berries I may use 1/2 the sugar next time (but it’s still not overly sweet as is)! Thanks for another tasty recipe, Dana!

These a delicious. I made them with frozen blackberries. I also used a fan forced oven and they only needed 22 minutes. So easy to make and clean up was quick because it’s one bowl, a cup, and you measuring equipment. 100% recommend :)

I did a few subs: I used frozen mixed berries, ground oatmeal/flax instead of almond meal, brown sugar instead of coconut sugar, olive oil instead of vegan butter, and I think my corn meal was coarse.

They turned out really well – they’ve got a really nice texture and feel very hearty, taste is excellent and I would make them again.

HOWEVER – I feel like the “one bowl” is a bit misleading, as my kitchen was a disaster after making these. Because of the amounts of ingredients, I ended up using most of my measuring cups, and most of my measuring spoons. As well, using the measuring cup as a separate dish to mix the ACV + milk is a little cheeky as I think it counts as a dish. I also had to grind the flax for the eggs, and process the oats, so depending on what you have in the pantry it might make things a little more complicated.

Loss of one star for that, but overall still very delicious and would make again, just not “minimalist” – which is likely more of a “me” thing :)

These are just delicious as a summer change from traditional cornbread. I froze them to serve along with Mexican foods at an upcoming dinner outdoors. I used 2 (local organic) eggs and also local organic marionberries instead of blackberries. I also used Bob’s medium- ground cornmeal I had on hand, as well as Bob’s 1-1 gf flour. Instead of applesauce I used 1/2 c of vegan sour cream, not sure if it was needed.
They are moist and just slightly sweet. Thank you for another inspired recipe!

Delicious! They’re perfectly sweet and very moist. I used olive oil. The cornmeal adds a nice texture. I didn’t have any blackberries so used one cup of frozen raspberries (not defrosted) and that worked well. The only issue was that the muffins overflowed a little bit—I should have done 11 muffins instead of 10.

These are delicious! I made them gluten-free, using the recipe instructions. I had two chia eggs already made, so subbed those for the flax eggs. The only fine cornmeal I had was blue corn — which complements the blackberry color.

My batter was quite dry, which I believe was due to the type of flour blend and / or the cornmeal I used. I added additional almond milk and applesauce to achieve a better consistency, and additional baking soda as well for get them to rise a bit. The flavor and texture is really nice. Thanks for a great way to use fresh blackberries!

Great recipe! I altered the recipe for 12, still came out to 11, but that’s OK!! Subbed almond flour for almond meal and some of the regular flour and cut sugar to approximately 2 1/2 tbsp and it was still plenty sweet for me. Used frozen blackberries that I picked last fall and was fine. Will make again with blueberries, I think, and maybe just a tablespoon of sugar or none at all.

I absolutely love these muffins. Ther are very easy to make and keep well in the fridge. Made them every week for 3 weeks now. I have subbed the blackberries for frozen blueberries and the flour for whole meal flower. Used half the amount of sugar. They are a great for a snack or even breakfast. The boyfriend loves them too.

Thanks for this awesome recipe!

Surprised at how well these turned out They taste lovely! I like lots of fruit so added about half a cup more blackberries, was a bit worried they would be too wet but the cornmeal worked well with this. Would make these again. Thanks.

I make these so often that I almost have the recipe memorized – they are that good! The reason I still double check is because one time I accidentally messed up the apple cider vinegar quality – instead of measuring spoons, I went the cup route. Wt actual heck was I thinking?! Worth sharing my flub because they still turned out great, which is a testament to how truly forgiving this recipe is!! Love the texture and subtle sweetness 💜

I made these the other night and they are exceptional! I subbed regular eggs for the flax eggs but kept the rest of the recipe the same and they turned out beautifully. I’m not a huge baker, so the simplicity of this recipe worked really well for me. I only had one small muffin tin, so I baked the rest of the batter in a small baking dish to make cornbread squares. I left the “loaf” in the oven for a few extra minutes to ensure the center cooked through and that turned out just as well as the muffins. Highly recommend this recipe!

I used oat milk and organic cornmeal (not fine) and white spelt (for the AP flour) and buckwheat flour (in place of almond meal) and blueberries. Greased my muffin tin with coconut oil.
Sooo fabulous!
Thank you MB!!!!

These are excellent muffins as written, but my family also loves them with chopped strawberries subbed in if we don’t have blackberries handy!

seriously the most delicious, moist muffins ever! i used mashed banana instead of applesauce, added cubed mango tossed in flour instead of blackberries (we don’t have them), used whole wheat flour in place of the AP flour, used oat flour instead of the almond meal and it came out DELICIOUS!! almost like cornbread.

love how adaptable your recipes always are!!

Love these! I ground up 3 small apples in the vitamix with juice from a lemon to make applesauce. Added the zest from the lemon to the batter and some cinnamon. Used blueberries from the freezer tossed with some flour. Whenever I have a taste for something I can usually find a compelling version of it on your site. Thanks!!

LOVE! Have made 3 times – even my parents (in their 70s) loved them. Subbed blueberries and reduced sugar by 15-20% and oil by a tbsp or so and still perfectly delicious. Cornmeal is the best.

Easy and tasty!

Loved this recipe! I didn’t have apple sauce so I used 2 ripe mashed bananas instead, and they turned out delicious 😊

Delicious! I just threw everything together without regard to the order and it turned out really well!

This is a great recipe!
I made it twice already in a loaf pan with raspberries. I also added orange zest.
The only problem with raspberries is that their edges are turning the cake blue and it looks like mold :-(

These are so delicious and easy. I made half the recipe and used whole wheat flour instead of all purpose. Had blueberries on hand so I used those instead of blackberries. Added lemon zest. Super delicious, not too sweet, and a great texture.

Made this today as I had some leftover blueberries. It was the only substitution. The muffins are delicious. Will be making them again. I was able to get 12 good size muffins from the batter. Thanks for this easy recipe.

These were so delicious! The texture was awesome and I loved the cornmeal. I was a little afraid because the muffins were a little dark in the oven, but I could’ve let them go for another like 5 mins or so like the recipe suggests.

I made these today and they were amazing! I used chicken eggs and 2% milk, I added strawberries instead of blackberries, I halved the amount of cane sugar (which was absolutely perfect to my taste), I used almond flour instead of almond meal (maybe the same thing…?), and I used white whole wheat flour instead of AP. Delicious!

Made these muffins on Tuesday morning (as I was up way too early – thanks to jet lag!). They were so good I’m making a new batch for a brunch tomorrow!

Loved these! I made the recipe as written and used avocado oil. I think I’m going to make them again tonight! I may experiment with different berries in the future, but I love the combination of blackberries and cornmeal.

Delicious! I used real eggs and olive oil, respectively. Loved the surprising contrast of light cornmeal tender muffins and the juicy blackberries. Made them for my family, which includes folks who prefer savory and those who like a tad of sweet: big hit with all, including my son. I made some as mini muffins, some as whole ones and all were a delight. Pleasure with health.

I’ve made the original recipe many times and really love it. This time, I made a bunch of substitutions to accommodate my daughter who is following a low FODMAP diet. That means no nuts, no flax, no agave, no applesauce, no gluten.
I substituted the following: oat flour for the almond meal (whizzed oats in the blender), two eggs, maple syrup, lactose free yoghurt for the applesauce, buckwheat flour for the regular AP flour. The muffins came out great and my daughter was so happy. Also used blueberries instead of the blackberries as they are not allowed either. Keep the amazing recipes coming! Thank you!!

Wow! These are incredible. Bravo Dana, this ones a keeper. I made them with Whole wheat flour, olive oil, rice vinegar and frozen blueberries because that’s what I had. Oh and I was out of applesauce so I peeled a couple apples and threw them in the vitamin, bam! Instant apple sauce. They came out super moist and perfectly flavored.

This is a really delicious recipe! I made them non-vegan but omitted the sugar using a little extra maple syrup and extra blackberries. Incredible!

These muffins are so delicious! Our whole family loves them! I’ve made them a couple times now and always end up with more than 10 or 11, but I think my muffin liners must be a bit small.

So much YES! I messed up a few ingredients and they still turned out AMAZING!! I can always count on you for easy, amazing and new ideas!!

I used most of the ingredients, leaving out the rolled oats, shredded coconut, and adding a dash of cinnamon. They came out looking like the perfect muffin! I don’t have an Instagram so I wish I could share a photo here. I don’t know if that is something that could be added to this website, it would be fun!

Hello Dana, I’m a huge fan of your recipes! ❤️ I’m so glad that my boyfriend found your blog “ages” ago when you posted your spelt, oat pancakes. He made them for me on a Sunday. He can’t cook at all but they still turned out delicious.
Today I made these for Brunch but since I’m drowning in apples this year I used a very sweet, pealed apple (diced) instead of the Berries. I put them in a pan with a little lemon juice, cinnamon and Garam Masala. I also added Ginger, Garam Masala and cinnamon in the batter.
Next time I will also omit the sugar because my apples are so sweet. Instead of apple sauce I pealed and grated 1 1/2 apples.

These muffins are super!!!!

I will comment more often in furure. ?

These are super delicious! I used Bob’s 1:1 GF baking flour, Bob’s medium grind cornmeal and a super ripe banana in place of applesauce. I had frozen Maine blueberries, so used those, but I think blackberries would be absolutely fantastic so I’ll keep my eye out at my CSA/farmshare for those. Someone suggested adding lemon zest. Such a great idea. I’ll try that next time too. These are definitely going to be repeated often! Many thanks!

I made these too and froze some leftovers. I microwaved one of the frozen ones for few seconds and surprisingly still good! I find it tastiest when warmed up…with my tea or coffee, of course! Thanks, Dana!

Thank you for this recipe. These are so good!!
I used medium stoneground cornmeal because that’s what we had, small wild blueberries because ditto, and subbed the almond milk with some too-runny homemade soy yogurt (a lot like buttermilk!).
Great texture and taste. Will definitely make again!

These muffins were AMAZING!!! I am usually one of those people that only eats the top of the muffin, but in this case the ENTIRE MUFFIN was eaten! So great! I also just 1:1 used the bobs red mill gf 1:1 flour and it came out fine! Also substituted blackberries for frozen blueberries, which added slightly more mushiness, but I don’t mind!

Dana, I have made so many recipes from your blog, but this is one of my absolute favorites!
These muffins are so flavorful, moist and delicious I can’t believe I haven’t been making them on a weekly basis. Especially now that blackberries are about to be in season, I see a lot of these in my future!

Thanks for all the amazing recipes! You are a household staple around here :)

Thanks for the recipe! I just made these and they are amazing! I also used 2 eggs , 1/4 c. brown sugar, and blueberries instead and it turned out great :)

I’ll definitely be making this again and again!

Made these today with raspberries instead of blackberries. Absolutely gorgeous!

These muffins are delicious! I’ve been looking for a healthier version of the cornbread blueberry muffin, and these are exactly what I was after (even using blackberries, which I prefer in baking. Why didn’t I think of that?) Grainy, hearty, and the perfect portable and filling snack for work.

I didn’t have quite enough applesauce, so I used buttermilk to supplement it, soy milk instead of almond milk, and frozen blackberries. I also used brown sugar. I did about half of what was called for, since I really didn’t want these to be too sweet, but I think I could safely have used the full amount and been just fine. Still–I always like to cut back on sugar where I can, and these muffins were great without the full amount.

These were amazing warm out of the oven and spread with a little butter, and I’m excited to freeze the rest and use them as work breakfasts on those days when I rush out the door without time for so much as a piece of toast. I’ll definitely be making these again!

Finally made these. Angry I waited so long because they are amazing. Thanks for the great recipe!

I was SO excited to make these — and even more excited to eat them after they cooled. I used cherries, put in a tbsp of chia and 1.5 tbsp of ground flax, and threw in a few extra tbsp of applesauce to help offset the dryness of those two ingredients. I cut the sugar in half and also used vanilla almond milk, and I added cinnamon.

Sorry, I have a tendency to go rogue on most recipes that give me a good base. But even with my rogue additions, these still turned out perfect! Thanks for a great recipe!

I made these but changed quite a few things thanks to food intolerances:
I used tiger nut flour instead of almond meal
I only had 1/2 cup fine corn meal and swapped the other half for polenta which i grounded in my Vitamix before (but I still wasn’t as fine as the meal)
and instead of the flour I used grounded millet and a tablespoon potato starch
I only used a 1/8 cup and an teaspoon coconut sugar (plus honey) to get them more bread-y
They turned out super delicious but the next time I would use more apple sauce bc they are a bit too dry still very great though my guess is that this happened bc of the millet flour.
Please don’t get this wrong this is no critic. I love your recipes and I am so amazed by your ideas how to make vegan and gf recipes that actually are perfect for everyone.

I’m obsessed with these… super easy to make and hands down delicious. A personal tip, I used AquaFaba instead of the flax egg and they turned out great! (3 TBS for every egg, so 6 TBS for this recipe)

Hope that helps!

These are amazingly good muffins – taste like summer! I used white whole wheat flour (whole ground wheat from more delicate white wheat) and they were delicious! My husband loves cornbread too, so this is a winner. Any ideas on cutting back the sugar?

I just made these and they are so good! The blackberries are the perfect ooey-gooey addition, no need for anything else on them.

I made these with raspberries, so good!