• 2 heaping tablespoons chia seeds or flaxseed meal
  • 3/4 cup oat flour (see notes)
  • 1/2 cup cornmeal
  • 1/2 cup corn flour (see notes)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt, optional
  • *1 1/2 cups corn, fresh off the cob or frozen, defrosted
  • 1/2 cup non-dairy milk
  • 1/2 cup applesauce
  • 3 tablespoons maple syrup (I tried date paste put the muffins were too dense)
  • *2 cups blueberries, if using (see notes)

Blueberry Summer Corn Muffins
From Be a Plant Based Woman Warrior, by Jane and Ann Crile Esselstyn

Makes 12 muffins


Preheat oven to 375 F

In a medium bowl, combine the chia seeds with 1 cup water and set aside for 15 minutes.

In a large bowl, mix the oat flour, cornmeal, corn flour, baking soda, baking powder, and salt (if using). In the chia seed mixture bowl, stir together the corn, nondairy milk, applesauce and maple syrup.  Pour the wet ingredients into the dry ingredients and mix thoroughly, but don’t over mix. Fold in the blueberries if using them.

Spoon the batter into a nonstick muffin pan using roughly 1/2 cup batter per muffin well.  Bake for 20-22 minutes, until golden and firm to the touch.  Let cool for a few minutes, then release from the pan.


If you cannot find oat or corn flour or you prefer to make it at home, simply blend 1 cup of oats in a high-speed blender to make 3/4 cup oat flour, and/or 1/2 cup cornmeal in a high-speed blender to use as corn flour.  Measure both for accurate measure after creating flour.

*If you prefer no berries, increase the amount of corn to 2 cups.  The corn may be frozen, defrosted, fire-roasted for additional savory flavor.