Fluffy, perfectly sweet vegan & gluten-free cornbread studded with juicy blueberries. Perfect for breakfast, brunch, or an anytime snack.
Blueberries in cornbread?! Yes, trust me, it’s delicious! I’d never had blueberry cornbread before, but I was craving something with blueberries and had a bunch of cornmeal in my pantry. So I did a quick google search and realized that blueberry cornbread is, in fact, a relatively popular combo – and for good reason. The sweetness of the corn and blueberries are a surprisingly tasty pair, and if you haven’t tried it before, you’re in for a treat! I usually make cornbread to go with chili, but I love eating this cornbread for breakfast or snack. I am a little skeptical about how the blueberries would pair with chili, but I will have to try it soon because I’m not sure I can go back to regular cornbread after having this!
Tips for Success
Sift the chickpea flour! ⟶ Chickpea flour tends to clump together, especially when stored in the fridge/freezer. So make sure you sift the chickpea flour before adding to the batter!
Use applesauce OR flax eggs ⟶ I prefer applesauce since it adds a bit of natural sweetness, but if you don’t have applesauce you can use flax or chia eggs.
Adjust sweetness to your preference ⟶ I prefer a subtly sweet cornbread so this is what the recipe card reflects, but if you like a sweet cornbread add 2-3 tbsp of sugar.
More Vegan Sweet Breads & Muffins!
- Cinnamon Apple Bread
- Gluten-Free Banana Bread
- Best Healthy Banana Bread
- Whole Wheat Chocolate Banana Bread
- Whole Wheat Blueberry Muffins
- Carrot Cake Banana Muffins
If you try out this blueberry cornbread, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Blueberry Cornbread (Gluten-Free)
Ingredients
- 1 cup (140g) cornmeal
- ¾ cup (90g)
chickpea flour* - 2 tsp baking powder
- ¼ tsp salt
- 1 cup (240 ml) soy milk
- 1 tbsp apple cider vinegar
- 3 tbsp neutral oil or melted vegan butter
- ¼ cup (60 ml) maple syrup**, see notes for sweeter cornbread
- ½ cup (120 ml) applesauce**
- ½ cup blueberries
Instructions
- Preheat oven to 400°F (205°C). Line an 8"x8" baking pan with parchment paper, or grease the pan with vegan butter.
- In a large bowl, sift cornmeal, chickpea flour, baking powder, and salt. Stir to combine.
- Form a well in the center of the dry ingredients, then pour in soy milk, vinegar, oil, maple syrup, and applesauce. Stir well to form a cohesive batter.
- Gently fold blueberries into batter – try not to break them! Note: Because the batter is very thin, the blueberries tend to sink to the bottom. You can opt to sprinkle the blueberries over the batter after you pour the batter into the baking pan.
- Pour the batter into the prepared baking pan and smooth out the top.
- Transfer to oven and bake 20-25 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then carefully remove from pan and transfer to a wire rack to cool at least 20 minutes before slicing.
**Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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