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.
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 avocado oil or other neutral flavored oil
- ¼ cup (60 ml) maple syrup
- 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.
- 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!
- Pour the batter into the prepared baking pan. Use a spatula to 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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