Blackberry Cornmeal Muffin


Natalie Kenny Marquez, director of Urbana’s Market at the Square, and Maria Ludeke from Creative Health join Matt in the ciKitchen to prepare blackberry cornmeal muffins.


2 flax eggs

1/4 cup unsweetened almond milk

3/4 cup apple cider vinegar

1 1/2 tsp baking soda

2 Tbsp honey

1/2 cup cane sugar

1/4 cup olive oil

3/4 cup unsweetened applesauce

1/4 tsp sea salt

1/4 cup almond meal

1 cup each of fine cornmeal and all purpose flour

1 cup blackberries, roughly chopped


1.) Preheat oven to 350 degrees F and line a standard muffin tin with 10 paper liners, or lightly crease 10 tins and coat with flour. Shake out excess.

2.) Prepare flax eggs by whisking together 2 Tbsp flax seed meal plus 5 Tbsp water in a bowl. Set aside for 5 minutes.

3.) In a large bowl, measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Mix to combine and set aside.

4.) To the flax egg, add honey, sugar, olive oil, and whisk vigorously for 1 minute to dissolve the sugar.

5.) Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to continue.

6.) Add almond meal, cornmeal, and flour and whish until just combines and no large lumps remain. The batter should be quite think and scoopable. Add blackberries dusted with clour and gently fold into the batter.

7.) Scoop batter evenly into muffin tins, until almost full.

8.) Bake on center oven rack for 25-30 minutes or until toothpick inserted into the center comes out clean.

9.) Let cool for 15-20 minutes in the pan. Then loosen and gently lift out. Let cool completely on a wire rack.

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