Blueberry Cornbread Muffins

These muffins are…just…


Look, I have reverted to guttural animal noises instead of the English language.  THAT’S how good these baked yummies are.  They are hearty and rich with a delicate sweetness and a gooey crumb that melts in your mouth.  I think these are my favorite and best batch of muffins to date.  And for someone who (sometimes) loves pastries more than other human beings, that is sayin’ somethin’.


These bad boys are made with fiber-laden cornmeal and oats, fresh antioxidant packed blueberries, and deliver a dose of heart healthy coconut oil.

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Best when warm and drizzled with so much honey, the bees bee jealous.

These are so easy to whip up and much, much easier to gobble down.  Don’t be a hipster about it and eat them before they’re cool; wait about 15 minutes.  Patience is a virtue. …Or something like that.

Blueberry Cornbread Muffins

Makes about 12 muffins

  • 2 1/4 cup cornmeal
  • 2/3 cup oat flour (can purchase or make at home from grinding old fashioned rolled oats in food processor/high speed blender)
  • 1 3/4 T baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp salt
  • 2 tsp cinnamon
  • 2 cups milk/non dairy milk (warm)
  • 4 tsp apple cider vinegar
  • 2/3 cup coconut oil, melted
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 cup blueberries
  1. Pre heat an oven to 350!  Spray a muffin tin or line with liners.
  2. First and foremost, we have to curdle the milk for our own homemade version of buttermilk!  Warm the milk to a lukewarm temperature beforehand, so that later when it mixes with the melted coconut oil, it does not harden the oil.  I just poured it into a bowl and popped it in the microwave for a few seconds.  Add that apple cider vinegar to the milk and let it sit for about 5 minutes. Don’t be freaked out when it starts to look chunky, this is supposed to happen!
  3. While the milk is curdling, mix up the cornmeal, oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. Ensure the coconut oil is melted, and if it’s still solid or semi solid, place in the microwave or heat on the stove quickly until melted into a liquid.
  5. Add the melted coconut oil, sugar, and vanilla to the milk mixture and thoroughly mix.
  6. Carefully stir the liquidy mixture into the dry ingredient bowl until just combined.  Fold in the blueberries.
  7. Pour the batter into the muffin pan, filling each cup up about 3/4 of the way. Bake about 16-17 minutes or until you stick a toothpick in and it comes out squeaky clean.  LET COOL, YO.

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