The Best Vegan Blueberry Corn Muffins

This is my amazing vegan cornbread made into tasty muffins with plump juicy blueberries added. I recently had a cornbread on vacation with blueberries so I decided to make my popular cornbread recipe as muffins and I’m so glad I did as they’re spectacular. Moist, tender, with a firm yet spongy texture. They’re everything you want in a corn muffin and no one would ever know they’re vegan. Early May is blueberry season here in Florida but you can make these year-round with frozen blueberries too!

I knew I wanted to try and make this without any special egg replacers but eggs add fat and flavor. My original recipe included sour cream that added that element of fat but I also used flax eggs originally and I wondered would just going with sour cream work? I was about to find out and spoiler alert – it totally does! I prefer a thick variety of vegan sour cream but I think a thicker plain vegan yogurt might work as well although I haven’t tested it. I also originally used cream of tartar and it worked well as a leavening agent but I know most didn’t have it in their pantry so I swapped it out to traditional baking powder but also added a pinch of baking soda to help with browning and to offset the acidic nature of the sour cream.

After researching hundreds of recipes I also found out that vegetable oil and not melted butter would be the better choice to use because oil doesn’t contain water like vegan butter does. I also came to find that contrary to rational thought, more oil won’t make the cornbread moister it will just wind up making it greasier so only 1/4 cup was needed here since we also have fat from the sour cream for tenderness.

Since I wanted these cake-like and sweet I would have used cake flour for a more refined texture but since most don’t normally have that on hand we’re adding a little cornstarch to lighten things up and keep with the corn theme. These bake in a hot oven and they all can vary. I use a convection oven so things tend to bake faster. If these start to brown too quickly, you can always place a piece of aluminum foil loosely over the top of the muffins so that they don’t burn.

This batter is so easy to assemble. You just whisk the dry ingredients together then do the same with the wet then fold the dry in and mix just until combined. Fold in blueberries then just pour the batter into your prepared muffin pan, sprinkle some sugar on top and bake. So simple even kids will love to make this recipe. In fact, this would be the perfect recipe for kids to try who are interested in baking!

I hope you enjoy these corn muffins as much as we do. They’re great on their own but also good slathered with vegan butter. Enjoy!

The Best Vegan Blueberry Corn Muffins

Recipe by Kreg

4.7 from 7 votes

Cuisine: Breakfast, bread, sidedish

Servings

12

servings

Prep time

10

minutes

Cooking time

21

minutes

These are the best rich, sweet vegan corn muffins studded with blueberries you’ll ever make!

Ingredients

• Dry ingredients

• 1 cup yellow cornmeal

• 1 cup all purpose flour

• 1/2 cup plus two tablespoons vegan or organic cane sugar

• 1/4 teaspoon baking soda

• 1 tablespoon baking powder

• 1 1/2 teaspoons kosher salt

• 1 tablespoon cornstarch

• 1 cup vegan sour cream (I prefer Tofutti brand, but use your favorite)

• 1 cup vegan milk

• 1/4 cup vegetable oil

• 1 cup blueberries, rinsed and patted dry

• 1 tablespoon flour

• 2 tablespoons granulated sugar

Directions

• Preheat the oven to 425°F.
• Grease, line with muffins cups or spray a 12 cup standard muffin pan.
• Combine all the dry ingredients in a medium bowl and whisk to combine. In a large bowl whisk all the wet ingredients together. Using a rubber spatula, fold the dry ingredients gently into the wet just until combined. Toss the patted dry blueberries with the flour and fold into the batter. You don’t want to see any streaks or clumps of flour but you also don’t want to over-mix. The flour added to the blueberries will help them to not sink to the bottom of each muffin.
• Pour the batter evenly into the prepared greased muffin pan. I use a large ice cream scoop to evenly distribute the batter. Sprinkle the 2 tablespoons of sugar over the tops of the muffins evenly and bake for 21-22 minutes or until a cake tester comes out clean. The tops should be golden brown but don’t over-bake!
• Cool for a few minutes then loosen the edges with a butter knife. These are best served warm but you can freeze them or store in the fridge and warm up muffins as needed.

Notes

• You can use fresh or frozen blueberries.
  
• Use your favorite vegan milk. I prefer soy.
  
• Use your favorite vegan sour cream. You could probably use a thick plain unsweetened vegan yogurt as well but I haven’t tested it.
  
• I prefer fine yellow cornmeal for cornbread. You can find it in most supermarkets in the baking aisle. Can you use gluten-free flour? I’m not sure. You can try using a gluten-free flour mix but again, I have not tested it.

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