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blueberry muffins stacked up
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Blueberry Lemon Cornmeal Muffins

Not your average blueberry muffin. These 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Muffins, Snack
Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan
Servings: 12
Calories: 126kcal



  • Preheat oven 375 degree 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 3/4 full.
  • Bake for 20-25 minutes until a toothpick inserted in the center of the muffin comes out clean.
  • Let cool on a wire rack.


~These muffins are best when heated up slightly, cut in half and drizzle with a touch of pure maple syrup.


Calories: 126kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Sodium: 345mg | Potassium: 61mg | Fiber: 2g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 70mg | Iron: 0.5mg