Introduction
I grew up loving cornbread muffins with jelly for breakfast, so I decided to create my own gluten- and dairy-free version that feels just as warm and nostalgic. These cornbread muffins pair perfectly with my homemade organic blueberry preserves—made entirely from clean, organic ingredients. Taking the time to make your own helps eliminate preservatives and unnecessary additives, allowing you to enjoy something simple, wholesome, and truly nourishing. Perfect for Thanksgiving mornings and cozy winter holidays, this recipe is a little reminder that the best flavors come from the simplest ingredients.
1. Gluten and Dairy Free Cornbread Muffins
Recipe informations
10 minutes
20 minutes
10 muffins
Breakfast or side dish
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup raw, organic honey
- 1 cup oat milk + 1 tbsp apple cider vinegar (to sour it)Â
- 2 organic eggs
- 1/4 cup olive oil
- 1 tbsp organic vanilla extract
Instructions
- Preheat oven to 400°F.
- Add vinegar and oat milk to a bowl, stir, and let it sit for 5-10 minutes.
- Mix together all dry ingredients in a separate bowl.
- After 10 minutes, mix in the rest of the wet ingredients into the oat milk and vinegar bowl.
- Pour the wet ingredients into the dry ingredients and stir. Do not over-mix it.
- Place mixture in a greased cupcake pan (I use olive oil). It will make about 10-11 muffins.
- Bake at 400°F for 15-20 minutes until golden brown. Let it sit for 20 minutes after baking before removing from the pan.
2. Organic Blueberry Preserves
Why homemade blueberry preserves?
Rich in antioxidants
Free of preservatives and additivesÂ
Nutrient-dense and organic
Ingredients
- 4 cups organic blueberriesÂ
- 1 1/2 cup organic coconut sugarÂ
- 2 tablespoons organic lemon juice
- 1 teaspoon organic lemon zest
- 1 tablespoon spring water
Instructions
- Combine all ingredients in a large saucepan.
- Use a potato masher or fork to crush the blueberries.
- Place the pan over medium heat. Stir occasionally until the sugar dissolves and the mixture starts to simmer.
- Lower the heat slightly and let it cook for 20–30 minutes, stirring often. The preserves will thicken as water evaporates.
Remove from heat and let cool slightly. Spoon into clean glass jars, seal tightly, and store in the refrigerator. Keep for up to 3 weeks.
Enjoy!
There’s something grounding about slowing down in the kitchen, taking a moment to bake from scratch, to stir something simple and real. These cornbread muffins, paired with homemade organic blueberry preserves, are a nostalgic reminder that comfort food can still be clean, intentional, and beautiful. By choosing organic ingredients and making your own, you skip the unnecessary preservatives and reconnect with the process. Serve them warm for breakfast, share them during the holidays, or keep them on hand as a cozy weekend treat, a reminder that nourishing yourself doesn’t have to be complicated, just made with care.
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