Blueberry Corn Muffins

Blueberries, besides being sweet and delicious, are excellent sources of antioxidant flavonoids. Try these tender muffins bursting with the goodness of blueberries to help guard against cancer and promote better heart-health.

Blueberry Corn Muffins make a perfect breakfast, lunchbox treat, supper side-dish, or snack anytime–and they’re dairy-free.


2 cups All-Purpose flour
2 cup fine yellow cornmeal
1 1/2 tablespoons non-aluminum baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup vegetable oil
4 1/2 ounces silken tofu
1/3 cup maple syrup
1 cup apple juice concentrate
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup fresh blueberries

1. Mix dry ingredients in a bowl. Blend wet ingredients in a blender until smooth. Add wet ingredients to dry ingredients and mix until fully incorporated. Fold in the fresh blueberries.

2. Preheat oven to 375F. Grease muffin tins and scoop muffin batter to fill 2/3 full. Bake approximately 18 minutes, until golden brown.

Makes one dozen muffins.

From the health-conscious chefs at the Omega Institute .


Sonia Minwer-Barakat Requ

Sounds good.Thanks for sharing

Miranda Parkinson

good stuff!

Miranda Parkinson

good stuff!

J.L. A.
JL A5 years ago


Melinda K.
Past Member 6 years ago

Good recipe!

Joe R.
Joe R6 years ago

Sounds good!

Michele Wilkinson

Thank you

Robert O.
Robert O6 years ago

Sounds good. Thanks Annie! My mom is fanatical about corn muffins and I love blueberries and all the health benefits they bring.

Camilla Vaga, they're not that bad to eat. They're made with cornmeal. It doesn't mean there are actual pieces of corn in the muffins themselves.

Camilla Vaga
Camilla Vaga6 years ago

corn in muffins yuck

Jennifer C.
Past Member 6 years ago

It sounds delicious. Thanks.