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The Mindful Hapa

Simple & Easy Clean Eats

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Home // Courses // Breakfast // Blueberry Cornmeal Mini Muffins

Blueberry Cornmeal Mini Muffins

Cornmeal adds the perfect texture to these Blueberry Cornmeal Mini Muffins. Perfect for breakfast meal prep, this recipe makes 44 mini muffins that are gluten free, dairy free, refined sugar free, and absolutely moist & delicious!
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Jump to RecipePrint Recipe
Blueberry cornmeal mini muffins on a wood cutting board with a plate of muffins and a bowl of blueberries blurred out in the background.

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.

Top down photo of two hands holding a tray of blueberry cornmeal mini muffins.

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
Bowl filled with blueberry cornmeal mini muffins. Tray of muffins blurred in the background.

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.

Stack of 3 mini muffins with a bowl of blueberries and a plate of muffins blurred out in the background.
bluberry cornmeal mini muffins on a wood cutting board with a plate of muffins and a bowl of blueberries in the background.

Blueberry Cornmeal Mini Muffins

Prep: 15 minutes minutes
Cook: 10 minutes minutes
Total: 25 minutes minutes
Servings: 44 mini muffins
Print Leave a Review
Cornmeal adds the perfect texture to these Blueberry Cornmeal Mini Muffins. Perfect for breakfast meal prep, this recipe makes 44 mini muffins that are gluten free, dairy free, refined sugar free, and absolutely moist & delicious!

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

*store bought or homemade - I make my own using this recipe. 

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

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Hi! I’m Casey.

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

#noodlestirfry #ramennoodles #vegetarianrecipes #vegetariandinner #healthydinner #plantbased #easyrecipes #easydinner #dinnerrecipes #vegetarian #beyondpartner
A fun week in Punta Mita full of sand, endless poo A fun week in Punta Mita full of sand, endless pool time, margaritas🍋‍🟩, and golf cart rides 🏝️🌊☀️🐚🫶🏼
💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
#shrimpsalad #fillingsalads #saladrecipe #healthysalads #searedshrimp #springrecipes #saladinspo #pescatarian #healthyrecipes #easyrecipes #pescatarianrecipes
A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

#sandwiches #sandwichrecipes #lunchrecipes #lunchinspo #sandwich #sandwichrecipe #easylunch #easyrecipes

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    • Desserts
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      • Gluten Free
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      • Refined Sugar Free
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      • Whole30
    • Method
      • 10 Ingredients or Less
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