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1-Bowl Blackberry Cornmeal Muffins

THE BEST AMAZING Blackberry Cornmeal Muffins made with simple methods in 1 BOWL! #vegan #recipe #muffins #snack #blackberry #cornmeal #minimalistbaker

You guys, I don’t even know where to start.

These muffins need to be made. End of story.

AMAZING 1-Bowl Blackberry Cornmeal Muffins! #vegan #recipe #muffin #blackberry #summer #cornmeal #minimalistbaker

These 1-bowl beauties were inspired by the seasonal muffins served at Bijou Cafe in Portland – one of my favorite brunch spots in town. (See our whole Portland Dining Guide here!)

I’m a sucker for anything cornbread and blackberry, so recreating these at home was a no-brainer.

AMAZING Blackberry Cornmeal Muffins made with simple methods in 1 BOWL! #vegan #recipe #muffins #snack #blackberry #cornmeal #minimalistbaker

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.
AMAZING Blackberry Cornmeal Muffins made with simple methods in 1 BOWL! #vegan #recipe #muffins #snack #blackberry #cornmeal #minimalistbakerSIMPLE, AMAZING Blackberry Cornmeal Muffins made with simple methods in 1 BOWL! #vegan #recipe #muffins #snack #blackberry #cornmeal #minimalistbaker

I think you guys are going to LOVE these muffins! They’re:

Hearty
Tender
Studded with blackberries
Cornbread-esque
Perfectly sweet
Simple
& Satisfying

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!

EASY, AMAZING Blackberry Cornmeal Muffins made with simple methods in 1 BOWL! #vegan #recipe #muffins #snack #blackberry #cornmeal #minimalistbaker

4.9 from 29 reviews
1-Bowl Blackberry Cornmeal Muffins
 
Print Friendly Version
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Simple, 1-Bowl Cornmeal Muffins studded with ripe blackberries. Tender, perfectly sweet, and a delicious snack or side dish to savory entrées.
Author: Minimalist Baker
Recipe type: Snack, Side
Cuisine: Vegan, Gluten-Free
Serves: 10 muffins
Ingredients
  • 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 (75 ml) Tbsp water)
  • 1/4 cup (60 ml) unsweetened almond milk (DIY recipe)
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 2 Tbsp (30 ml) maple syrup or agave nectar (sub honey if not vegan)
  • 1/2 cup (100 g) organic cane sugar (or sub coconut sugar)
  • 1/4 cup (56 ml) melted vegan butter (or sub grape seed oil or olive oil)
  • 3/4 cup (185 g) unsweetened applesauce
  • 1/4 tsp sea salt
  • 1/4 cup (27 g) almond meal
  • 1 cup (132 g) fine cornmeal
  • 1 cup (136 g) unbleached all-purpose flour*
  • 1 cup (144 g) blackberries, roughly chopped and tossed in flour
Instructions
  1. 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. Shake out excess. (I found the butter/flour method to work well!)
  2. 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.
  3. 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.
  4. Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
  5. 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.
  6. Scoop batter into muffin tins until almost full - there should the perfect amount for 10 (or 11) muffins.
  7. 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.
  8. 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.
  9. Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).
Notes
*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
Serving size: 1 muffin (of 10) Calories: 222 Fat: 7 g Saturated fat: 1.9 g Carbohydrates: 36.9 g Sugar: 14.7 g Sodium: 782 mg Fiber: 3 g Protein: 3.5 g
3.5.3226

 

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115 Comments Breakfast, Dairy-Free, Gluten Free, One Bowl, Refined Sugar-Free, Sides, Snacks, Soy-Free, Summer, Sweet (dessert), Vegan

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danaHi, I'm Dana! I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Cady | Wild Heart of Life says

    August 8, 2015 at 7:24 am

    Hey Dana,

    These look really yummy. I am truly a sucker for anything cornbread. I once made cornbread with EVOO out of necessity and the flavor was decidedly different, but sooo good. I couldn’t get enough. I’d definitely love to pair that whole jam with a lil’ bit of sweet.

    Reply
    • Tom @ RYG says

      August 10, 2015 at 5:19 am

      Do you know the muffin man. the muffin man. the muffin man. Sorry, I have young kids. These look beyond fantastic. Who doesn’t love blackberries? Or cornbread for that matter. We actually have a wild blackberry picking spot where we live where we pick for free. and get all scratched up but whatever.

      Reply
  2. Cassie says

    August 8, 2015 at 7:29 am

    I love cornmeal! These muffins are adorable and look so tasty!

    Reply
  3. Emily says

    August 8, 2015 at 7:40 am

    These look delicious. I’ve never heard of adding blackberries to corn muffins, but the combo sounds like they’re meant to be! :)

    Reply
  4. Kristi Rimkus says

    August 8, 2015 at 8:08 am

    Hi Dana! I can’t resist a healthy muffin in any combination, but corn and blueberries or blackberries are the best! I see you use flax eggs – I have to avoid eggs, so this recipe is perfect for me.

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    August 8, 2015 at 9:15 am

    Mmm a perfect summer muffin! I’m all over baking with cornmeal lately. Yum!

    Reply
  6. Abby says

    August 8, 2015 at 9:45 am

    These muffins are GORGEOUS, Dana! Serious perfection. Gah, now I’m dying for some cornbread… ;)

    Reply
  7. Sydney | Modern Granola says

    August 8, 2015 at 9:48 am

    I’m crazy about cornmeal blueberry muffins, but I’ve never had the blackberry version- YUM! I love how grainy and wholesome they look. I’m definitely making these.
    Happy Saturday! Woot!
    xx Sydney

    Reply
  8. Eileen says

    August 8, 2015 at 10:20 am

    Hi Dana! These look wonderful, I just bought blackberries at the farmers market so it was perfect timing! Do you think I could sub whole wheat flour for the all purpose flour? Trying to avoid white flour.

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:54 pm

      I do! I’d suggest whole wheat pastry. It will affect the flavor overall, but will still work! let me know how it goes.

      Reply
      • Lauren P says

        August 26, 2015 at 4:50 pm

        I made them with whole wheat flour and they turned out great!

        Reply
  9. Bella B says

    August 8, 2015 at 10:33 am

    Yum! I love cornmeal!

    xoxoBella

    Reply
  10. Sarah | Well and Full says

    August 8, 2015 at 10:36 am

    These look so amazing, Dana! Do you think you could use melted coconut oil instead of the vegan butter? :)

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:54 pm

      You could definitely try! I think it would work, it would just infuse more coconut flavor. Let me know if you do, Sarah!

      Reply
  11. Julie says

    August 8, 2015 at 10:51 am

    Yum! I am also corn free so what could I substitute?

    Reply
  12. Kathryn - The Scratch Artist says

    August 8, 2015 at 11:11 am

    I don’t know how or why but we are so frequently on the same wavelength food-wise! It is a little eerie…I just got back from the farmers market where I was hoping to get lots and lots of blackberries to experiment with making blackberry muffins. There were no blackberries :-( but I did load up on lots of other fruit. These look great. Corn + blackberries = yes! Looking forward to more spookiness.

    Reply
  13. Veronique says

    August 8, 2015 at 11:48 am

    I have lots of blackberries in my garden so this comes at the right time. Unfortunately I don’t eat oil. Can I judt leave it out?

    Reply
  14. Les @ The Balanced Berry says

    August 8, 2015 at 11:55 am

    Cornbread + Blackberries sound like an amazing combo! Can’t wait to give this a try

    Reply
  15. Brenda says

    August 8, 2015 at 12:43 pm

    This is an incredible recipe and looks really simple as well!

    Reply
  16. Vicky T says

    August 8, 2015 at 1:35 pm

    This looks so good. Thanks for sharing

    Reply
  17. Rachel says

    August 8, 2015 at 2:18 pm

    Can I use organic eggs instead? How many? Looks delicious!!

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:53 pm

      Yes! 1 small chicken egg per flax egg.

      Reply
  18. Una says

    August 8, 2015 at 3:22 pm

    These look SO good! I am definitely going to try them as haven’t cooked with cornmeal before, only savoury. What other fruit could I use? Am thinking apples but I see there is applesauce in the recipe already. Would rhubarb or raspberries work? I love your blog and the recipes, so simple and yummy!

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:53 pm

      I’d say raspberries! Rhubarb would need a lot more sweetener.

      Reply
  19. Mabel says

    August 8, 2015 at 4:26 pm

    Hello,

    Can I ask if I can use non fine cornmeal?
    Thanks.

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:53 pm

      You can, but it will affect the texture – more gritty. Let me know if you give it a try!

      Reply
  20. Sha says

    August 8, 2015 at 6:58 pm

    Is there any substitute for flaxseed eggs? Thanks!

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:52 pm

      You could try a chia egg (same proportions, just sub chia seeds for flax seed). Or sub 1 small chicken egg per flax egg.

      Reply
  21. Samantha says

    August 8, 2015 at 7:19 pm

    Wow…these look incredible! I need to make these ASAP! Thanks for sharing such an awesome recipe!

    Reply
  22. Mindy says

    August 8, 2015 at 7:25 pm

    Question: Can you sub 2 eggs in place of the flax eggs?
    This recipe looks awesome

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:51 pm

      Yes! One small chicken egg per flax egg. Let me know how it goes!

      Reply
  23. Jennifer says

    August 9, 2015 at 9:38 am

    This recipe was tremendous! Perfectly moist with just the right amount of sweetness so that I didn’t feel guiltily about adding honey on top when I gobbled down the first muffin, still warm from baking! Thank you!!

    Reply
  24. Lea aka Quite Chefy says

    August 9, 2015 at 11:16 am

    You’re absolutely right, these need to be made! I love cornbread, and a low-carb version with blackberries sounds fabulous.

    Reply
  25. Jane says

    August 9, 2015 at 6:49 pm

    Mmmm-Mmmmm! Just ate one and frankly could probably scoff another 3 if I wasn’t thinking of my weight! Really moist, kind of sweet treat but not cloyingly sweet, went brilliantly with my mid-morning coffee (still warm – sorry I was too impatient to leave in the pan for 20 mins!). I did make one addition – (do you recipe inventors HATE this?!) – i had lovely organic lemons on my fruit bowl so I put in about 2 tsp zest too and if you love lemon/polenta you will find this adds the most heavenly lemony top note which is fab.

    Reply
  26. Stephanie says

    August 9, 2015 at 7:14 pm

    I can’t wait to make these muffins. The photo is incredible!!

    Reply
  27. Kirstyn says

    August 9, 2015 at 8:37 pm

    Just made these with 1/4 c coarse corn meal (polenta) for crunch and 3/4c fine, coconut oil and unsweetened vanilla almond milk (because that’s what I had). Loved. Blueberries would work great too, was tempted to substitute since we just went to a blueberry festival, but perhaps next time. Thanks for the fresh take on cornbread, went well with you sweet potato black bean chili.

    Reply
  28. Teffy @ Teffy's Perks says

    August 10, 2015 at 1:28 am

    I’ve been wanting to make some cornmeal muffins, cakes, or anything really! I’ve never made it at home, but my grannie used to make a delicious one with fennel seeds that I was crazy about. I actually have some blackberries in my freezer, so might have to try my hand at making this!

    Do I need fine cornmeal or would coarse ground work as well? X

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:37 pm

      I think coarse ground will work, but let me know if you give it a try as I’m not sure!

      Reply
  29. genevieve @ gratitude & greens says

    August 10, 2015 at 9:44 am

    My favourite recipes are ones that are interchangeable between breakfast and dessert. I love the hearty texture of cornmeal and could clean out a whole tin of cornbread by myself! I didn’t realize you had a Portland guide and am so glad because I’m going in September and I can’t wait to eat my heart out!

    Reply
    • Dana @ Minimalist Baker says

      August 10, 2015 at 12:13 pm

      Oh awesome! Hope you love Portland, Genevieve!

      Reply
  30. Gluten Free Babe says

    August 11, 2015 at 5:23 pm

    mmmm these look fantastic. I love corn and cornmeal everything. Instead of the Gluten free flour blend I think I will try millet flour – it usually works great in gluten free baking! I can’t wait to make these!

    Reply
  31. Lilly says

    August 12, 2015 at 9:10 am

    Hi Dana – these muffins look amazing! I have one questions though: since I am intolerant to apples: can you recommend subs for the apple cider vinegar and applesauce? I was thinking lemon juice and more flour and more oil/butter?
    Thanks!
    Lilly

    Reply
    • Tatjana says

      August 15, 2015 at 4:03 am

      Hi Lilly,

      I tried them today with equal quantaties of lemon juice for the cider and similar amount of mashed sweet potatoe instead of the applesauce! Delisch!!

      Reply
      • Lilly says

        August 19, 2015 at 1:24 pm

        Thank you so much! I will definitely try that then :)

        Reply
  32. Debbie says

    August 12, 2015 at 4:43 pm

    I made these with 2 eggs, soy milk, and olive oil. I also subbed blueberries for the blackberries. They came out fantastic. Very moist and while they were sweet, they weren’t overly sweet. Just right. I think my muffin tin might be larger than standard though, because I only had enough batter for 6 muffins. They still baked fully in the same amount of time. Also, I prepped my muffin tin by spraying with coconut oil spray and they released very easily.

    Reply
  33. Ana @ Ana's Rocket Ship says

    August 13, 2015 at 11:38 am

    I love everything about these muffins- and I haven’t even tried them yet!

    Reply
  34. Kelly says

    August 13, 2015 at 8:45 pm

    These look and sound amazing, I will have to make these this weekend!

    xx Kelly

    Reply
  35. Megan says

    August 18, 2015 at 11:46 am

    Can I use another 3/4 cup of butter for the applesauce? Or do you have a substitute suggestion?

    Reply
    • Dana @ Minimalist Baker says

      August 18, 2015 at 6:24 pm

      Hmm, I wouldn’t recommend that much. Perhaps just 1/4 cup more butter, then add 1/4 cup more almond milk?

      Reply
      • Megan says

        August 25, 2015 at 9:12 am

        They turned out perfect! Thanks!

        Reply
  36. Katie says

    August 19, 2015 at 3:09 pm

    Hi Dana,

    Thanks for the great recipe!

    I made a few changes because of dietary restrictions:
    – omitted the sugar
    – lemon juice instead of vinegar
    – coconut flour instead of all-purpose flour
    – pears and raisins instead of blackberries

    The flavor was still awesome! Mine ended up very crumbly, maybe because of the coconut flour? Anyway, I’ll definitely make them again!

    Reply
  37. Christine says

    August 24, 2015 at 1:11 pm

    Hello

    would your DIY gluten free flour work in this recipe?

    thank you

    christine

    Reply
    • Dana @ Minimalist Baker says

      August 24, 2015 at 7:40 pm

      I tried it, and it was OK! Not as good as the all purpose.

      Reply
  38. Anna says

    August 31, 2015 at 6:51 am

    Where does all the sodium come from? 782 mg is a lot. I’m trying to cut down so is there any swaps that I could do to lower it? I’m trying to cut down :)

    Reply
    • Dana @ Minimalist Baker says

      August 31, 2015 at 4:37 pm

      You could omit the salt! Some of the sodium comes from the vegan butter, which you could substitute with coconut oil.

      Reply
  39. Karyl McClellan says

    August 31, 2015 at 2:27 pm

    These are great!
    I did make a few substitutions for my personal dietary plan:
    I omitted the cane sugar totally. I did use 2 regular eggs (ok, ok, I’m not really Vegan, just Clean Eater), and I substituted Coconut Oil for the oil used in the recipe. Also, in place of the all-purpose flour I used sprouted hard whole wheat flour.
    Mine turned out wonderfully, and they freeze very well.
    I will make this again!

    Reply
  40. Emily says

    September 1, 2015 at 4:54 pm

    Late to the game, but these look AMAZING! Question: does the almond milk+vinegar+baking soda = a buttermilk substitute? I’ve used milk and lemon juice as a sub before, but never vinegar. I’m not vegan, so if so, I’d probably opt for buttermilk. Thanks!!

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2015 at 7:06 pm

      Yes, it’s a buttermilk substitute. Just sub lemon juice!

      Reply
  41. mary leopold says

    September 3, 2015 at 12:40 pm

    About to make my second batch! Love these! Made with blueberries and now today with blackberries. These froze well, so I was able to stretch out the batch. :)

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2015 at 6:43 pm

      Great! So glad you liked them, Mary.

      Reply
  42. JLB says

    September 6, 2015 at 4:15 pm

    Can you leave the batter in the fridge for a few days? I would like to just bake a few at a time rather than the full batch.

    Reply
    • Dana @ Minimalist Baker says

      September 7, 2015 at 12:20 pm

      I’d say two days max.

      Reply
  43. susanna faygnabum says

    September 10, 2015 at 11:46 am

    can i use frozen berries in this?

    Reply
    • Dana @ Minimalist Baker says

      September 10, 2015 at 5:55 pm

      Yes.

      Reply
  44. chris says

    September 11, 2015 at 8:48 pm

    I just made the gluten free version. I didn’t have applesauce so I used canned pumpkin instead and these are so damn good. I have yet to try a recipe I didn’t love from you.

    Reply
  45. Elaney says

    September 12, 2015 at 6:08 pm

    Sadly, I’m allergic to almonds. Do you have any substitutes for the almond flour?

    Reply
  46. Lisa says

    September 13, 2015 at 7:09 am

    I just made these muffins. Really great taste! I’m a real muffin person because I like to freeze them during the week. The combination of cornmeal and blackberries was really unusual for me. I’ll definitely make them again.

    Reply
  47. Jenny says

    September 13, 2015 at 1:23 pm

    I have these in the oven right now, and they smell like summer vacation at grandma’s house. Like bliss. I substituted one large egg for the flax eggs… hope they turn out okay!

    Thanks for your beautiful blog and recipes!

    Reply
  48. Janet E says

    September 17, 2015 at 10:57 am

    I just made these and they turned out perfectly– they are divine! I cut the sugar in half, and added walnuts and cinnamon also– so many variations possible. Next I want to try pineapple and carrot with walnuts!

    Reply
    • Dana @ Minimalist Baker says

      September 17, 2015 at 4:56 pm

      Wonderful! thanks for sharing, Janet!

      Reply
  49. Cindy says

    September 27, 2015 at 6:25 am

    Yum! These look delicious, as usual. I can’t wait to try baking them! Blueberries and cornbread are a match made in heaven (second to chocolate, bananas, and PB of course). Thank you for sharing!

    Reply
  50. Denise says

    November 18, 2015 at 4:52 pm

    These were fantastic! I made them first with blackberries because well why wouldn’t you. Then I made them without blackberries because now I have a cookbook dedicated to your recipes and I didn’t want to try another recipe but just wanted plain cornmeal muffins… yup still fantastic! Thank you for another amazing recipe.

    Reply
  51. Leanne says

    December 8, 2015 at 7:33 pm

    These are awesome. I have been making them since you first blogged the recipe, but changing berries with whatever I have (mainly mullberries because I have a tree and free the berries for such uses.) My latest installment is a cranberry cornmeal muffin! Delicious and super festive for the fall/ Christmas flavors we all enjoy!
    Thanks for all the great recipes.

    Reply
  52. Sophie says

    March 11, 2016 at 10:48 am

    I used strawberries and whole wheat pastry flour – worked soo well!!

    Reply
  53. Regina says

    April 9, 2016 at 6:56 am

    I just made these and wow…. I already ate 2 right out of the oven :O SO GOOD! I used Had to substitute a few things that weren’t on hand: ground flax seed for almond meal, buckwheat flour for all-purpose flour, lemon instead of apple cider vinegar and olive oil for vegan butter. But man were these a hit!! Also completely omitted the sugar because I don’t have a sweet tooth. I’ll definitely be making these again!!

    Reply
  54. B says

    April 17, 2016 at 3:15 pm

    Just made these muffins…AMAZING! Actually EVERYTHING I have tried from your recipes have been AMAZING!!! Sauces, soups, tofu, salads, dressings, vegetables…!!!!! FANTASTIC!! Simple uncomplicated recipes that use ingredients I now know to have on hand for health and taste. YOU ROCK!!! THANK YOU!!!

    Reply
  55. Sharon S. says

    May 4, 2016 at 9:13 pm

    Just made these – they turned out awesome! My first vegan muffin.
    Made as above, but used avocado oil and cashew milk. Everything else the same. So moist and the texture was perfect. Will make again – and will try other berries, too!

    Reply
  56. F.C. says

    May 27, 2016 at 11:01 am

    What a fantastic recipe! I used strawberries and raisins since that’s what I had on hand. Additionally, I subbed blood orange infused olive oil for of the vegan butter. These turned out absolutely delicious and I definitely will be making them many more times with many different fruit combinations. Thank you!

    Reply
  57. monica ripley says

    June 11, 2016 at 11:47 am

    Hello, this recipe looks wonderful! Is there something that I can sub for the almond meal? Thanks.

    Reply
    • Dana @ Minimalist Baker says

      June 13, 2016 at 2:24 pm

      Another nut or seed meal!

      Reply
  58. Chris says

    June 21, 2016 at 8:36 am

    I thought no muffin would ever top Minimalist Baker’s Banana Almond Meal Muffins (my absolute favourites!) but these are almost as good! I used olive oil instead of vegan butter, blueberries instead of blackberries and only 1/3 cup coconut sugar instead of 1/2 and they came out great! Thanks again Dana for all the great recipes! I think we should start a #minimalistbakercult!

    Reply
    • Chris says

      June 21, 2016 at 8:37 am

      5 stars! System wouldn’t let me choose them!

      Reply
  59. Marie-France says

    July 7, 2016 at 7:43 pm

    These muffin were delicious! Thanks for the recipe. :) I sub the blackberries for frozen blueberries, they were great!

    Reply
  60. Kim says

    July 18, 2016 at 2:15 pm

    I made this yesterday after picking some berries nearby and they’re great! I had just read an article about resting GF pastry batter, so I decided to let the batter sit for 30 minutes prior to baking and they’re fabulous! I also added a few whole berries to the tops of each muffin for presentation. Thanks for another great recipe!

    Reply
  61. Roxanne says

    July 26, 2016 at 2:41 pm

    These were absolutely delicious! I was out of almond meal, so I used oat flour instead (same amount) and they turned out wonderfully. I also used frozen blueberries instead of blackberries! Thanks for the lovely recipe!

    Reply
  62. Karis says

    July 28, 2016 at 2:24 pm

    First tried the carrot apple muffins and now these blackberry cornmeal! Both absolutely wonderful! So thankful to be able to find vegan-friendly and amazing recipes! Thank you!

    Reply
  63. Jenny says

    September 14, 2016 at 3:59 pm

    LOVED THESE and my picky kids did, too! We used local Maine blueberries instead of blackberries. SO delicious. Thank you for the vegan muffin recipes! I had such a hard time baking without eggs at first but your recipes always turn out perfect. THANK YOU!

    Reply
  64. Michelle says

    September 23, 2016 at 10:07 am

    Just discovering this scrumptious looking recipe (and all the yummy improvisations!)
    but have 2 questions: first, I have on hand “stone ground corn flour” – will that give similar result to fine cornmeal or is it too fine/dense? Second, if I use buttermilk for one batch (half our family loves almond milk but half likes dairy) will I still need to add the vinegar/lemon? Can’t wait to see my teens grins when they come home to these warm from the oven!

    Reply
    • Support @ Minimalist Baker says

      September 23, 2016 at 11:59 am

      Hi Michelle, Corn flour is more fine than corn meal and will affect the consistency, but it might still work! Instead of using buttermilk could you substitute regular milk and still follow the recipe as is? Overall, we can’t guarantee the results with these changes but definitely let us know how it turns out!

      Reply
  65. natalie says

    January 13, 2017 at 12:27 pm

    Can this be made into a loaf? Thanks!

    Reply
    • Dana @ Minimalist Baker says

      January 13, 2017 at 3:13 pm

      I’m sure it can! Line with parchment paper and bake at same temp for 35-50 minutes! Let me know how it goes.

      Reply
  66. Sophie says

    February 20, 2017 at 1:24 pm

    I made these with raspberries, so good!

    Reply
  67. Elaine says

    April 3, 2017 at 7:24 pm

    THese look amazing, but I can’t use almond meal. any Suggestions for a substitute? Thanks!

    Reply
    • Support @ Minimalist Baker says

      April 4, 2017 at 6:47 pm

      Hi Elaine! Another nut or seed meal would work!

      Reply
    • Elaine says

      April 6, 2017 at 10:35 am

      Thank you!

      Reply
  68. Hiu To says

    April 14, 2017 at 6:58 pm

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

    Reply
  69. Sandra says

    May 9, 2017 at 6:05 am

    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?

    Reply
    • Support @ Minimalist Baker says

      May 10, 2017 at 6:46 pm

      Hi Sandra! Check the other comments as others experimented with this! You could either cut the sugar in half, or omit it completely. Report back on how it goes!

      Reply
  70. Jenn says

    May 18, 2017 at 8:24 am

    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!

    Reply
  71. Martina says

    June 3, 2017 at 2:23 pm

    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.

    Reply
  72. chloe says

    July 7, 2017 at 7:34 pm

    Can maple syrup be used to replace the cane sugar?

    Reply
    • Support @ Minimalist Baker says

      July 7, 2017 at 8:16 pm

      I would recommend coconut sugar as a substitute and have not tried maple syrup in place of cane sugar so I cannot say for sure! The conversion of maple syrup versus cane sugar in recipes can vary depending on the recipe, but typically one cup of white sugar can be replaced with 2/3 to ¾ cup of maple syrup.

      Reply
  73. Jessica says

    July 12, 2017 at 11:32 am

    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!

    Reply
  74. Kate S. says

    August 28, 2017 at 12:26 pm

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

    Reply
  75. Tarah says

    September 14, 2017 at 6:59 pm

    Hello! I love the look of this recipe and can’t wait to try it. For those allergic to nuts, is there anything I can replace the almond meal with. Eagerly waiting your reply!

    Tarah

    Reply
  76. Taylor says

    October 25, 2017 at 9:32 am

    Hi! I love this recipe (and I add a whole jalapeno for some spice!), but I put your recipe into MyFitnessPal and it calculated the calories for 1 of 12 muffins (mine usually makes 12) to be 450 calories. Should I go with your calculation? or theirs?

    thank you!

    Reply
  77. Samantha says

    January 22, 2018 at 3:28 pm

    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!

    Reply
  78. Hilary says

    March 2, 2018 at 1:25 pm

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

    Reply
  79. Debbie says

    March 21, 2018 at 12:56 pm

    I cant do apple sauce of bananas. How would I replace them?

    thanks

    Reply
    • Support @ Minimalist Baker says

      March 22, 2018 at 9:55 am

      Canned pumpkin would be our next best recommendation!

      Reply
      • Debbie says

        March 22, 2018 at 5:08 pm

        Thanks so much!

        Reply
  80. audrey says

    March 23, 2018 at 4:15 pm

    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!

    Reply
    • Support @ Minimalist Baker says

      March 24, 2018 at 11:47 am

      Thanks for sharing your recipe changes, Audrey!

      Reply
  81. audrey says

    April 2, 2018 at 9:10 am

    I ran out of brown sugar. Is it possible to use turbinado sugar instead?

    Thanks!

    Reply
    • Support @ Minimalist Baker says

      April 2, 2018 at 9:20 am

      Yes, that should work!

      Reply

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