Blueberry Cornbread Muffins
Exciting times! I turned in the manuscript for my cookbook and was so excited that I posted about it on Instagram. Weird times! Someone that I don’t know replied to my excitement by telling me I was fat, along with some other not-so-nice things.
If felt pretty bad.
Of course, my husband told me to not worry about it. My agent told me that the more exposure I get, the more negative comments I’ll get. My friend told me that’s just what happens on the Internet and I need to learn to cope better. But I don’t want to learn to cope. It’s not cool or acceptable for people to treat anyone that way.
Let’s think about it in terms of real life (offline) for a second: it’s basically inviting someone over to your house, sharing your space with them, and then they tell you all the reasons they think you’re terrible and that they didn’t want to come over in the first place. If someone did this in real life, you’d ask them to leave, tell them to never come over again, and lock the door. But on the Internet, we just have to deal because that’s what people do? I don’t know about you, but I only want to surround myself with people that actually like me.
If you belong to my Sunday newsletter, you know that I’ve been migrating most of the OPP content there. I think it’s where things are headed in terms of sharing. With all the algorithms, people not wanting to be on social as much (real life can be very cool), and there just being sooooo much stuff out there to look at – it feels harder to connect and see the stuff you actually want to see. I realized I could sit around and complain about algorithms and the state of social media or I could do something about it, so I decided to make the newsletter more of a priority. And by doing this, it’s created a community that feels more intimate and real.
After my little trolling experience, I felt even better about this decision. I love getting constructive feedback and ways I can improve this site and the podcast – but I’m not into being part of a community that thinks it’s cool to tear people down. We’re one big happy family on Sundays. And I’m really proud of that.
If you want to join the newsletter, it’s free and you can leave whenever you please. Lately, it’s had lots of behind the scene photos, new books + products + people that are inspiring, deep topics, not-so-deep topics, and just a ton of stuff that you’ll only find there. I know in the coming months, I’ll be revealing the cover to my book and the special person that wrote the foreword there too. I’d love for you to join us on Sundays (you can sign up here).
Until Sunday, a new recipe. Yes, I’ll still be sharing recipes here – I’m not going to vanish completely. I’m just going to be posting more of the good, good in the newsletter.
This week I’ve got my new favorite, Blueberry Cornmeal Muffins. I love these muffins because they aren’t too sweet, but blueberries add just a hit of the sweetness you want from a muffin. If blueberries aren’t your thing, mix in some sliced jalapeños instead and serve them up with some chili.
Love,
JM
{ Blueberry Cornbread Muffins }
Makes 12 muffins
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
1 cup cornmeal (I like medium grain)
½ cup almond meal
½ cup brown rice flour
2 teaspoons aluminum-free baking powder
1 teaspoon salt
¼ cup maple syrup
3 tablespoons olive or coconut oil
1 cup fresh blueberries
Preheat your oven to 400 degrees. Line a muffin pan with 12 baking cups.
In a small bowl, combine almond milk and apple cider vinegar. In another small bowl, make your flax egg by stirring together flax meal and water. Set both aside and let sit for at least 10 minutes.
In a large bowl, mix cornmeal, flours, baking powder, and salt together. Add almond milk mixture, flax egg, and maple syrup the bowl. Stir to combine, but do not overstir. Add the olive oil and blueberries and stir again until combined.
Use 1/4 cup of batter for each muffin tin. Bake for 20 minutes or until a fork or toothpick comes out clean. Let cool for 10-15 minutes before serving.
22 Comments
Kimbery/TheLittlePlantation
July 19, 2016Oh Jessica, so sorry you had to go through that. People are SO weird. My mom always used to say that if people do stupid things or are mean it’s cuz they didn’t get any last night ;). Helps me cope with negativity 🙂
I’m not one for newsletters but I subscribe to the OPP podcast on itunes and follow you on insta. I’ll continue to do so if that’s ok.
Good luck with the cookbook. Can’t wait to see it come to life.
Kimberly
Jessica
July 19, 2016Kimberly, I will take you anyway I can get you! Podcast is awesome. I’ll still be posting new stuff here, just more stuff in the newsletter. I appreciate you following the podcast and Insta (new episodes coming soon!) I love your mom’s saying…going to start using that! Thanks for being so kind. JM
Lauren
July 19, 2016Hi Jessica! I just signed up for your newsletter – excited to follow along with all the awesome things you are up to that way 🙂
I totally feel you with wanting to share things in a positive, uplifting space. The social media platforms I used to enjoy have become less inspiring to me lately, too. Keep up all the amazing work you are doing! I can’t wait to cook through your book!!
xo,
Lauren
Jessica
July 20, 2016Thanks so much for sharing that Lauren. You have such awesome social media going on…and comforting to know that someone else feels the same way. Thanks again and O-H-I-O forever.
Melody
July 19, 2016I’m so sorry about those comments. While yes, exposure welcomes more people into your life, it does not give people the right to say things that they would never say to your face. I’m so excited that you are still doing a newsletter – I love your recipes and make them often.
Jessica
July 20, 2016Thanks for being here Melody and for making the recipes. Excited for you to check out the book – LOTS more recipes there. Love, JM
Julia
July 19, 2016Oh man. You’re such a beautiful person, and an inspiration in soooo many ways. Life’s way too short and too precious to spend energy steeling yourself against negativity, hate and general toxicity.
Jessica
July 20, 2016Julia, thanks friend. Yes, really not feeling the toxicity lately. Excited about the Sunday love we’ve got going on. Love, JM
Amanda
July 19, 2016I can not believe people think that is ok to do! Thank you for being vulnerable and putting yourself out there. I agree, we should not have to DEAL with that. Women, and everyone for that matter are hard enough on ourselves. We all need a little more encouragement and positivity no sense in using hurtful words, online or not. I appreciate you sharing and I hope the conversation continues to be supportive!
Jessica
July 20, 2016Amanda, you said it best! We are so hard on ourselves…so when someone else (that you don’t even know) decides to be hard on you, it can really sting. Appreciate YOU being here. Thanks for the positive note. Love, JM
Katie
July 19, 2016You’re the coolest. Well said about the social media community & yay for your Sunday newsletter, it’s rad. Happy to be an early adopter. & these look delicious!
Jessica
July 20, 2016Katie, you’re the best. Love your newsletter too!!
Hannah
July 20, 2016It saddens me that, under the guise of anonymity, there are people who find joy or comfort or power or whatEVER by spreading hate for no reason. I don’t think you should be asked to simply ignore it, and I respect you so hard for admitting that the haters have a real affect on you. How could they not?! Thanks for always being the real you. xo
Jessica
July 20, 2016Hannah, AGREED. In light of what just happened to Leslie Jones on Twitter (which was so extreme and absolutely disgusting) – we can’t be asked to ignore bullying and hate. Thanks for being here and being so positive! Love, JM
Hilary
July 21, 2016I allergic to nuts, but I was dying to make these. I used coconut milk instead of almond and subbed a mix of ground sunflower seeds pumpkin seeds and buckwheat for the almond meal. They turned out great!
Jessica
July 24, 2016Hilary, what a great idea! I included your tip (with credit to you) in the newsletter today! Thank you so much for sharing.
Tom Jividen
July 24, 2016Hi Jess,
The hard part about being the beautiful and sensitive person that you are is that you feel a strong need to be open to people – to let them into your life. Once in there, though, they can either help you grow, or try to tear you down. In a perfect world people would celebrate your vulnerability and become more open themselves. In the world of the internet, the anonymous detractors (AKA Trolls) try to make themselves more important by demeaning others. It sort of reminds me of the W.B. Yeatts poem, “The Second Coming”. “The best lack all conviction, while the worst are full of passionate intensity.” Stay strong. Stay open. Love, Opi
rachel
August 2, 2016I made these muffins last night and they were a hit. My 13-year-old stepdaughter even considered them dessert. Thanks for everything you share here & in your newsletter — I love that you’ve created a safe and inspiring online space.
Jessica
August 3, 2016Rachel, yes!!! So glad you and your stepdaughter liked them. Tell her I eat them for dessert also! THANK YOU for reading everything I share too…people like you are the ones that have helped built this space.
Lauren
November 11, 2017Y-U-M! I subbed blueberries for raspberries <3.
Elizabeth
January 20, 2019These muffins are incredible! I literally just found your site last night and made them this morning. I’m a long term vegan and frequent baker and these are absolutely staying on my permanent list. Husband and toddler approved too and so easy to make. Moist but not mushy and not dry – the two frequent issues I’ve had with other gf vegan cornbread recipes. I’m looking forward to cooking more of your things!
Jessica
January 21, 2019I’m so glad you like them!! Thanks so much for leaving this awesome note and hope to see you around here more!