Blackberry Cornmeal Muffins

One of the books on my summer reading list (this post) was At Home In The Whole Food Kitchen by Amy Chaplin.    Last week I prepared her Blackberry Cornmeal Muffins and they were delicious so I thought I’d share the recipe!

I like the coconut oil, maple, and orange flavors combined with the whole-grain flour. Blackberries grow wild here in WA state so I had to give these a whirl:)  Once you stock your pantry with whole foods and superfoods, the rest is easy!  The chia seeds are an excellent source of omega 3 oils, magnesium, and fiber.  A “chia pudding” is simple to prepare and can replace eggs in just about any recipe.

yield: 1 egg replacement

1 tablespoon Chia Seeds plus 3 tablespoons of water

Makes 10 muffins 


2 tablespoons chia seeds

1/2 cup almond milk (I used hemp milk)

1/3 cup corn grits or polenta

1 1/2 cups spelt or gluten free flour

1 tablespoon baking powder (aluminum free is a good idea)

1/2 cup almond flour

Zest of an orange (I didn’t have an orange so I used a lemon)

1/2 cup orange juice

1/3 cup melted extra virgin coconut oil

1/3 cup of maple syrup

1 tablespoon of vanilla extract

1/4 teaspoon salt

2 cups blackberries


Preheat the oven to 350 degrees F. Line a standard muffin pan with 10 cupcake liners.  Wisk chia seeds and hemp or almond milk in a medium bowl and set aside for at least 10 minutes.  Grind corn grits in a spice ginder for 30 seconds or until the consistency of coarse flour (I used polenta and didn’t grind it).  Add almond meal and whisk until there are no lumps remaining.

Add orange zest, orange juice, coconut oil, maple syrup, vanilla, and salt to chia seed mixture and then whisk to combine.  Add the dry ingredients and use a rubber spatula to stir: fold in the berries.

Spoon batter into muffin containers.  Fill to the top as these muffins don’t rise much.  Bake for about 30 minutes. These aren’t your typical light, sugary store bought muffin!  They are packed full of nutrition and are a healthy breakfast addition.  I pack one up and take it to the gym or to work for a snack mid-morning!

*Recipe from Amy Chaplin’s cookbook At Home In A Whole Food Kitchen




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  1. I love using fresh berries in summer and this looks like a wonderful and healthy recipe. I want to try these for breakfast. Happy weekend Leslie…

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