Blueberry Cornmeal Muffins (Oil-free) | Heart of a Baker

Muffins have always been one of those ‘so-so’ items for me, like, if given a choice, would I choose a muffin or a croissant? Most likely, I would choose a croissant based on the crumb factor. Usually, muffins don’t make easy snacks, crumbling apart and creating a trial of crumbs until I give up and relent the remains to the garbage. (What this really means is that I can shove a crumbly muffin into my face while driving home from work because I need a snack STAT, so I needed something different) Until, I found that vegan muffins often turn out tender and delicious, while also minimizing the crumb factor. I easily tested this crumbliness while driving home from work today, inhaling 2 of these blueberry cornmeal muffin beauties before reaching the interstate. The great part is that these muffins are oil free and the only added sugar comes from maple syrup. If you are looking for a light, fluffy muffin, these are not your man, instead, the cornmeal provides a bit of heft and density, while the blueberries keep everything sweet and juicy.

I used polenta in cooking these, but you can just as easily substitute cornmeal. My muffins came out very dense, while using dry cornmeal will result in a fluffier muffin that may require a bit more liquid to get the texture just right. Pre-made polenta is a lifesaver in my kitchen, slicing and cooking couldn’t be faster or easier!

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