1 Bowl Blackberry Cornmeal Muffins Recipes

1-BOWL BLACKBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (use fewer/more cupcake liners if adjusting the default number of servings). Shake out excess. (I found the butter/flour method to work well!)
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water 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.
• To the flax egg, add maple syrup, organic cane sugar, and melted vegan butter (or oil) and whisk vigorously for 1 minute to dissolve sugar.
• Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
• 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.
• Scoop batter into muffin tins until almost full - there should the perfect amount for 10 (or 11) muffins (as original recipe is written // adjust if altering default number of servings).
• 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.
• 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.
• Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).

BLACKBERRY-CORN MUFFINS

Steps:

• 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
• 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
• 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.

BAKED BLUEBERRY CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

GLUTEN-FREE BLACKBERRY-CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries.
• Divide batter evenly among muffin cups. Scatter remaining 1/2 cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.

BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
• Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.