1-Bowl Blackberry Cornmeal Muffins

Name: 1 mangkuk Muffin Tepung Jagung Blackberry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 2 Tbsp flaxseed meal ((to make flax eggs)); 5 Tbsp water ((to make flax eggs)); 1/4 cup unsweetened almond milk (DIY recipe); 3/4 tsp apple cider vinegar; 1 ½ tsp baking soda; 2 Tbsp maple syrup or agave nectar ((sub honey if not vegan)); 1/2 cup organic cane sugar ((or sub coconut sugar)); 1/4 cup melted vegan butter ((or sub avocado oil or olive oil)); 3/4 cup unsweetened applesauce; 1/4 tsp sea salt; 1/4 cup almond meal; 1 cup fine cornmeal; 1 cup unbleached all-purpose flour*; 1 cup blackberries ((roughly chopped and tossed in flour))

Simple, 1-Bowl Cornmeal Muffins studded with ripe blackberries. Tender, perfectly sweet, and a delicious snack or side dish for savory entrées.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

1 mangkuk Muffin Tepung Jagung Blackberry

Foto: Minimalist Baker — Minimalist Baker

Ingredients

10 servings

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
1/4 cup unsweetened almond milk (DIY recipe)
3/4 tsp apple cider vinegar
1 ½ tsp baking soda
2 Tbsp maple syrup or agave nectar ((sub honey if not vegan))
1/2 cup organic cane sugar ((or sub coconut sugar))
1/4 cup melted vegan butter ((or sub avocado oil or olive oil))
3/4 cup unsweetened applesauce
1/4 tsp sea salt
1/4 cup almond meal
1 cup fine cornmeal
1 cup unbleached all-purpose flour*
1 cup blackberries ((roughly chopped and tossed in flour))

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).

Nutrition Facts (per serving)

Macronutrients

Calories22711% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 600

Per Serving Rp 60/serving

🏠 Save ~Rp 1.200 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
flaxseed meal	2 tbsp	-	-
water	5 tbsp	-	-
unsweetened almond milk	0.25 cup	-	-
apple cider vinegar	0.75 tsp	-	-
baking soda	1.5 tsp	Rp 8.000/100g	Rp 600
maple syrup or agave nectar	2 tbsp	-	-
organic cane sugar	0.5 cup	-	-
melted vegan butter	0.25 cup	-	-
unsweetened applesauce	0.75 cup	-	-
sea salt	0.25 tsp	-	-
almond meal	0.25 cup	-	-
fine cornmeal	1 cup	-	-
unbleached all-purpose flour*	1 cup	-	-
blackberries	1 cup	-	-