1-Bowl Blackberry Cornmeal Muffins Recipe

Name: 1-Bowl Blackberry Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs flax; 2 tablespoons flax seed meal + 5 tbsp water; 1/4 cup unsweetened almond milk; 3/4 teaspoon apple cider vinegar; 1 1/2 teaspoons baking soda; 2 tablespoons maple syrup or agave nectar; 1/2 cup organic cane sugar; 1/4 cup vegan butter melted, or sub grape seed or olive oil; 3/4 cup unsweetened applesauce; 1/4 teaspoon sea salt; 1/4 cup almond meal; 1 cup cornmeal fine; 1 cup unbleached all-purpose flour; 1 cup blackberries roughly chopped and tossed in flour

Servings: persons

2 eggs flax
2 tablespoons flax seed meal + 5 tbsp water
1/4 cup unsweetened almond milk
3/4 teaspoon apple cider vinegar
1 1/2 teaspoons baking soda
2 tablespoons maple syrup or agave nectar
1/2 cup organic cane sugar
1/4 cup vegan butter melted, or sub grape seed or olive oil
3/4 cup unsweetened applesauce
1/4 teaspoon sea salt
1/4 cup almond meal
1 cup cornmeal fine
1 cup unbleached all-purpose flour
1 cup blackberries roughly chopped and tossed in flour

1
Preheat oven to 350 degrees F and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour. Shake out excess.
2
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Also measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside.
3
To the flax eggs, add maple syrup, organic cane sugar, melted vegan butter, and whisk vigorously for 1 minute to dissolve sugar.
4
Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
5
Add almond meal, cornmeal, and flour, and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
6
Scoop batter into muffin tins until ALMOST full - there should be the perfect amount for 10 (or 11) muffins.
7
Bake on a center-positioned rack for 25-30 minutes (I found 26 minutes to be perfect) or until a toothpick inserted into the center comes out clean.
8
Let cool for 15-20 minutes in the pan (to continue baking/firming up a little), then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
9
Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).

1023

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 eggs flax, 2 tablespoons flax seed meal + 5 tbsp water, 1/4 cup unsweetened almond milk, 3/4 teaspoon apple cider vinegar, and more.

Yes, 1-Bowl Blackberry Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

1-Bowl Blackberry Cornmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions