The muffin craving hit, and these Blueberry Cornmeal Mini Muffins were the answer!
Inspired by the recipe for my Best Damn Gluten Free Cornbread, (the most popular recipe on my blog!), I love the texture of cornmeal and wanted a way I could have them for breakfast/snacking all week.
How to make cornmeal muffins?
These Blueberry Cornmeal Mini Muffins are easy to whip up so you can be set for whenever your personal muffin craving hits.
Start by whisking your wet and dry ingredients in separate bowls. For the vegan sour cream (wet ingredients), you can either use store bought or make your own. My favorite recipe for homemade vegan sour cream can be found here. You use a high powdered blender to combine soaked cashews, water, nutritional yeast, and lemon juice. Cost effective and ready in less than 10 minutes.
You then add your fresh or frozen blueberries to the dry ingredients so they get coated in flour. This will help to ensure they don’t bleed too much/you have purple muffins.
You then slowly mix in your dry ingredients to your bowl of wet ingredients. Once combined, scoop your batter into the mini muffin trays and bake until the tops are browned, about 10 minutes. Wait for them to cool a little and they are ready to eat. They taste best warm and fresh out of the oven!
Can you freeze cornmeal muffins?
Yes! You can and should freeze these muffins to keep on hand for easy breakfast meal prep. This recipe makes 40-44 mini muffins so unless you can eat that many in a week (Andy and I did, so no judgement if ya do!), you may want to freeze the extras in an airtight container / plastic bag.
They will stay good for 2-3 months in the freezer. When you’re ready to eat, all you have to do is leave them out at room temperature for 3-4 hours before consuming. Once out of the freezer, my favorite way to eat these is cut in half and browned with some vegan butter in a cast iron skillet.
Reasons why you’ll love these muffins:
- cornmeal adds the perfect texture to these muffins
- juicy blueberries
- gluten free, dairy free, and refined sugar free
- perfect to make ahead for a week of easy, on-the-go breakfast/snacking
- delicious
If you need other breakfast ideas to prep ahead for the week, I love baked oatmeal! You can check out my Banana Coconut Cream Pie Baked Oatmeal and my Tahini Chocolate Chip Baked Oatmeal for inspiration.
It would absolutely make my day if you try these Blueberry Cornmeal Mini Muffins! Leave a comment below or tag me over @themindfulhapa so I can see your muffin creations.
Ingredients
Wet Ingredients
- 3 ea. large eggs
- 1 cup vegan sour cream*
- 1/2 cup coconut oil melted
- 1/3 cup honey
- 1 ea. banana mashed
- 1 tsp vanilla extract
- zest from 1 orange ~1 tsp
Dry Ingredients
- 1 cup gluten free flour
- 1 cup yellow cornmeal
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 400F and line two mini muffin trays with liners and/or coat in melted coconut oil.
- Mix together all wet ingredients in a large mixing bowl until well combined.
- In a separate bowl, whisk together all dry ingredients (except blueberries).
- Once dry ingredients are well mixed, add your frozen blueberries and toss lightly ensuring they are evenly coated.
- Slowly add in your dry ingredients to the bowl of wet ingredients, making sure not to over mix.
- Spoon your muffin batter into the two mini muffin trays. You can do one batch at a time if you only have one mini muffin tray!
- Bake mini muffins at 400F for 10-12 minutes, or until tops are slightly browned.
- Store in the fridge for up to one week, or in the freezer in an airtight container for two - three months. Before eating, set out at room temperature for 3-4 hours. Taste best reheated in the microwave for 15 - 20 seconds, or my favorite way, cut in half and browned with some vegan butter in a cast iron skillet.
Notes
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