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Not your average blueberry muffin! These Blueberry Lemon Cornmeal Muffins are hearty, filling and healthy! Dairy free and oil free! Try them with a drizzle of maple syrup or alongside your favorite cup of coffee or tea.
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We love muffins around here. They are great for breakfast, lunch, snack, or an after dinner treat.
What is more classic than a blueberry muffin? Of course, I couldn’t settle for classic. I had to put my own spin on it. These Blueberry Lemon Cornmeal Muffins are hearty and filling and healthy.
There is only ½ cup of sugar in the whole recipe, which means less than 1 tablespoon per muffin.
As always, these muffins are dairy free, but they are also oil free!
Loaded with vitamins, minerals and antioxidants from the blueberries, you don’t have to feel guilty about enjoying more than one!
These muffins aren’t exactly light and fluffy. The cornmeal and whole wheat flour, which lend to the healthiness, make them nice and dense.
However, I’m going to tell you exactly how to eat these babies to make them your new favorite muffin!
The secret? Well, there are two really.
First, heat one of the muffins up just a bit…a few seconds in the microwave is plenty.
Next, break it in half and drizzle a touch of pure maple syrup on the inside of each half.
Finally, take a bite, close your eyes and say “mmmmmm.”
Seriously, look how soft and delicious that looks!
If you really don’t want to add the extra maple syrup, sipping on your favorite cup of coffee or tea while treating yourself to one of these yummy muffins would also be a delicious way to wash them down.
More vegan muffin recipes
- Vegan Zucchini Muffins
- Cranberry Almond Muffins
- Vegan Carrot Oat Muffins
- Pineapple Coconut Muffins
- Vegan Protein Muffins
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Blueberry Lemon Cornmeal Muffins
Recommended Equipment
Ingredients
- ¾ cup white whole wheat flour
- ¾ cup all purpose flour
- ½ cup cornmeal
- ½ cup coconut sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- ¼ cup applesauce
- zest and juice of 1 lemon
- 1 ¼ cup almond milk or non dairy milk of your choice
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven 375°F.
- Lightly spray a muffin pan and set aside.
- In a medium bowl, whisk together the flours, cornmeal, sugar, salt, baking powder, and baking soda.
- In a larger bowl, whisk together the vinegar, applesauce, lemon juice and zest, and non dairy milk.
- Stir the dry ingredients into the wet ingredients.
- Fold in the blueberries and stir gently just to combine.
- Fill the muffin tins about ¾ full.
- Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffin comes out clean.
- Let cool on a wire rack.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Liana
Is it correct to add the baking soda to the wet ingredients which include vinegar and lemon juice? I got a science-experiment-like volcanic eruption in the bowl even before getting the dry ingredients and berries into the mix, then the muffins didn’t rise that well in the oven, likely because the leavening had already happened 🙁 Next time I’ll put the soda in the dry ingredients where it belongs. But even my failed experiment tasted good.
Jenn Sebestyen
Oh gosh, no! Definitely should be added with the dry ingredients. I’m so sorry about that mistake…I’ll change it now. Thank you for pointing that out. Glad it tasted good regardless!
Rebecca @ Nourishing Blog
I love the blueberry lemon combo here! And that maple syrup secret – I am using that from now on!!
Jenn S.
Thanks for stopping by Rebecca!! I can’t believe I’ve never thought to top muffins with maple syrup before either!! What was I thinking? Hope you love them!!
Ceara @ Ceara's Kitchen
Okay, I totally said “mmmmmmm” Jenn!! These look so delicious and with that MS on top! YUM!! Making these next! <3 YUM!
Jenn S.
Thanks, Ceara! I don’t know why I never thought to drizzle maple syrup on a muffin before. Not sure I will do it any other way from now on!!
Natalie
I am totally in love with cornmeal baked goods right now, and I’ve been in love with blueberries + lemon for a while so I was super excited to see these!! And they’re oil free 😀
Jenn S.
Me too…especially in sweets!
Linda @ Veganosity
I love cornmeal muffins! They work so well with a whole wheat flour, and you can’t go wrong with the combination of blueberry and lemon. 🙂 Pinned!
Jenn S.
Thanks, Linda! I agree….lemon and blueberry is a total match made in heaven! You can use all whole wheat flour instead of mixing with all purpose flour if you prefer. I actually made these muffins about 5 different ways, but really liked this combination the best. Have a great day!