1-Bowl Blackberry Cornmeal Muffins

Love these! I added a spoonful of blackberry jam and a sprinkle of coconut sugar on top before baking to add some extra flair. Like other commenters, I also subbed oat flour for almond meal. Great breakfast muffins!

This is delicious! I have made it several times. I used rolled oats that I put through the food processor and oat milk rather than almond meal and milk. Also added a splash of lemon juice.

I deducted 1 star because this was more of a 3-4 bowl recipe, rather than the 1 in the title. I had 1 bowl for setting the oat milk/apple cider/baking soda aside, 1 for the berries/flour, one for general mixing.

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.