Blueberry Corn Muffins

Blueberry Corn Muffins

Why must every recipe from my mum's cook books be in imperial units? This weekend I decided to try something new and found a recipe that piqued my interest. Blueberries and corn bread are foods that I've enjoyed separately, but never together. In the famous line from the Blendtec promos; will it blend?


  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup melted coconut oil
  • 3/4 cup flour
  • 3/4 cup cornmeal
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 1/2 cups frozen or fresh blueberries

How To:

  1. Preheat oven to 350
  2. Mix almond mix and apple cider together. Set aside
  3. Combine all dry ingredients (including sugar) together in a small bowl
  4. Add almond milk mixture and coconut oil to a mixer.
  5. Using the whisk attachment, add in the dry ingredients all at once and mix until just combined
  6. Portion batter into muffin cups and top each one with blueberries
  7. Bake for 25 minutes or until a toothpick inserted comes out clean

This was quite a bit easier than last week's cranberry bread to clean up, and the results were quite lovely. It's probably a good thing that there are no (decent) bakeries within walking distance of the new house. I have reason to make things myself.