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Easy Blueberry Cornbread Cupcakes with Maple Drizzle

Name: Easy Blueberry Cornbread Cupcakes with Maple Drizzle
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup whole-grain yellow cornmeal; 3/4 cup whole wheat flour; 1/2 cup organic cane sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsweetened almond milk (or any plant-based milk); 1 tablespoon apple cider vinegar; 1/4 cup unsweetened applesauce; 1/4 cup melted coconut oil or vegetable oil; 1 teaspoon pure vanilla extract; 3/4 cup fresh or frozen blueberries; 1/4 cup pure maple syrup

By Beginnerbakes Editorial TeamPublished May 1, 2026 | Updated Nov 1, 2026

American Under review Beginner-friendlyEasyStep By StepWhole Grain

Whole-grain cornmeal and blueberry cupcakes finished with maple syrup after cooling.

Easy Blueberry Cornbread Cupcakes with Maple Drizzle

Prep Under review

Cook Under review

Total Under review

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup whole-grain yellow cornmeal
3/4 cup whole wheat flour
1/2 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil or vegetable oil
1 teaspoon pure vanilla extract
3/4 cup fresh or frozen blueberries
1/4 cup pure maple syrup

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a large bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt.
In a measuring cup or small bowl, stir the almond milk and apple cider vinegar together. Let it stand for 2 minutes to make quick vegan buttermilk.
Stir the applesauce, melted coconut oil, and vanilla extract into the vegan buttermilk.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. Stop as soon as the dry streaks disappear.
Fold in the blueberries carefully so they stay mostly whole and do not streak the batter too much.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then move the cupcakes to a wire rack.
Warm the maple syrup slightly so it drizzles easily, then spoon a little over each cooled cupcake just before serving.