Blackberry cornmeal muffins from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute whole spelt flour for sprouted spelt flour, and soy milk for the book's "Almond milk".

  • KNivia on March 09, 2026

    My husband made these for me today to eat now and to eat as a healthy snack when our baby arrives in a couple of months. We used a combination of frozen blackberries and blueberries. These with the orange juice flavor and crunch from the cornmeal is incredible! This made 12 for us! And it will be made again!

  • CourtneyT on February 21, 2024

    Quite delicious and healthier than most baked goods. I stuck to the recipe but I think next time I may add a touch of spice, possibly cardamom? I think it would work well with the orange and the density of the muffins.

  • skvalentine on January 09, 2023

    These are delicious! I made the coconut variation and I can't wait to try the cornmeal next time.

  • LomaxHartCreative on September 04, 2021

    Just made these, with a few subs. I used whole wheat flour instead of spelt. A mix of coconut oil with toasted coconut butter. I also added a classic pie crumble on top, using butter. All in all I liked the muffins, but they definitely taste healthy. Next time I’d add a bit more salt and maybe switch sugar for maple syrup. If you slather with jam there step up to pretty good!

  • dinnermints on July 23, 2017

    I do love the ample amount of fruit in Chaplin's muffins. I didn't have enough sprouted spelt flour, so I used about half white whole wheat. Also used 2% milk and medium-grind cornmeal that I had on hand. To fit the batter in 10 muffin cups I needed to mound quite a bit (could have just made 12 muffins, but for a 1-muffin serving, 10 works out better), but that worked out just fine, the batter didn't spread all over the pan. I'd definitely make these again.

  • Rutabaga on September 25, 2016

    It was fun to make these muffins using such a variety of flours and grains. Plus, the taste and texture of the whole grains paired perfectly with the juicy, tart and sweet berries. I made a few substitutions: coconut milk (the drinking kind) in place of almond milk, packaged almond meal instead of grinding my own, and coarse cornflour instead of grits. Come next blackberry season, I would definitely make these again.

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