Blueberry Cornmeal Muffins

I have such an amazing mother. She has always been the most supportive, loving and nurturing parent a girl could ask for. More importantly though, every time I cook for her she says, “I could eat this every day for the rest of my life and be happy.” Talk about a confidence boost (and a resultant narcissistic only child, yeesh). Well, mommy dearest has been requesting a healthy morning baked good for sometime now. Today I turned in a beast of a paper, freeing up my afternoon to make my mom’s requested treat. I wanted to make her something healthy and hearty but not too dessert like since having a sugar rush in the morning is no way to start your day. Of course it had to be gluten-free and sugar-free per usu, and of course, tasty as all hell. So what will my mother devour come tomorrow morning? Muffins. Not just any muffins, muffins made from quinoa and cornmeal with a blueberry twist. These delicious savory treats are the perfect way to rise and shine.

Blueberry Cornmeal Muffins (yields 12)

(Adapted from The 100 Best Gluten-Free Recipes For Your Vegan Kitchen)

  • 1/2 cup unsweetened applesauce
  • 2/3 so delicious plain coconut milk yogurt
  • 1/4 unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 3 tablespoons (or up to 5) coconut nectar (or sub agave)
  • 1/2 cornmeal
  • 1/2 cup quinoa flakes
  • 1/2 cup quinoa flour
  • 1/2 cup plus 2 teaspoons Bob’s Red Mill Gluten-Free All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Himalayan sea salt
  • 1 cup fresh blueberries, frozen overnight
  • 1 tablespoon Nunaturals Baking Blend (or sub brown sugar)
  • olive oil spray

The Ingredients!

Preheat the oven to 350 degrees. Grease 12 small muffin cups with olive oil spray and set aside.

In a medium bowl blend the applesauce and yogurt.

Whisk in the almond milk, vanilla, and coconut nectar.

Stir in the cornmeal, then the quinoa flakes, and set aside.

In another bowl mix together the quinoa flour, 1/2 cup Bob’s gluten-free flour, baking powder, baking soda, and salt.

Add the flour mixture to the applesauce mixture and stir gently.

In the now empty flour bowl, toss the blueberries with the remaining 2 teaspoons of flour.

Add the blueberries to the batter and gently fold in with a spoon.

Spoon the batter into the muffin cups about 3/4 full. Sprinkle the tops of each muffin with a pinch of Nunaturals Baking blend or brown sugar.


Bake for 30 minutes, or until a toothpick comes out clean.


Enjoy when hot!

And by enjoy I mean smash one in yer face.

Nutritional Info (per muffin): 113 calories, 1.4 g fat, 7.5 g sugar, 2.3 g protein, 3.3 g fiber

Top these fresh out the oven with some earth balance and agave syrup (or honey if you eat it).

The muffins on their own are bland, but that’s the way I like them, so adjust the sweetness to your taste when you bake them yourself and def add some sweetener on top. That being said, “I could eat these every day for the rest of my life and be happy.” What can I say, like mother like daughter.


Your Vegan Girlfriend


4 thoughts on “Blueberry Cornmeal Muffins

  1. These muffins do look good, as does the book you got it from. I wonder how my son will like them (minus the almond milk – along with milk and gluten, almonds don’t agree with his body)

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