Blue Corn Blueberry Chocolate Muffins {Gluten-Free Recipe}

Blue Corn Blueberry Chocolate Muffins {Gluten-Free Recipe}For the last few months there’s been a bag of blue cornmeal in my pantry, starring at me, asking — begging, really — to be turned into something wonderful.

Today was the day I decided exactly what that something wonderful would be.

Blue Corn Blueberry Chocolate Muffins

I had the blueberries, and well, when added to a title with “blue corn” in it, it has a delightful ring.  And I have been craving a super comforting, sweet, delicious muffin every morning for the last several days.  And these muffins scrumptiously fit the bill!  (Now it’s the poppy seeds in the pantry that won’t leave me alone.)

Blue Corn Blueberry Chocolate Muffins

Gluten-Free Blue Corn Blueberry Chocolate Muffin Recipe
Prep time
Cook time
Total time
Serves: Makes about 1½ dozen muffins
  • 1 cup finely ground blue cornmeal
  • 1 cup gluten-free all-purpose flour (see notes)
  • 2½ teaspoons baking powder
  • 2½ teaspoons cinnamon, divided
  • 1 teaspoon sea salt
  • 2 cups fresh or frozen blueberries (about 12-ounces -- see notes)
  • ¾ cup finely chopped or shaved semisweet chocolate
  • ¾ cup grape seed oil
  • ½ cup granulated sugar
  • ½ cup milk (I used non-fat)
  • ¼ cup sour cream
  • 1 tablespoon vanilla
  • 4 large eggs
  • 5 tablespoons cold, unsalted butter, cut into approximately ½-inch pieces
  • 4 tablespoons golden brown sugar
  1. Preheat the oven to 375 degrees F, and line muffin pans with paper cups. (You will need about 18.)
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, 2 teaspoons of the cinnamon, and the salt. Mix until blended. Add the blueberries and chocolate to the bowl and gently toss to be sure they are all coated with the dry ingredients. Set aside.
  3. In another mixing bowl, combine the oil with the sugar, milk, sour cream vanilla and eggs. Whisk everything together until it's a smooth mixture, about 1 minute.
  4. Make a well in the center of the dry ingredients and pour in about half of the wet ingredients. Use a large spoon to fold everything together. Then add the remaining wet ingredients and mix just until everything is evenly blended together. Set aside.
  5. In a small bowl, combine the butter, brown sugar and remaining ½ teaspoon of cinnamon and rub it together with your fingertips until it's crumbly.  Set aside.
  6. Fill each paper cup about ¾ the way up with the batter and then sprinkle each one with the brown sugar mixture, dividing it evenly amongst the muffins.
  7. Bake in the preheated 375 degree F oven until they no longer look wet and wooden toothpick inserted into the center of a muffin comes out clean, about 25minutes.  
  8. Let the muffins cool in the pan on a rack for about 20 minutes.
  9. Serve warm or at room temperature.
The main all-purpose gluten-free flours I use are Bob's Red Mill and Trader Joe's Brand.

You can use fresh or frozen blueberries -- or a combination of both. If using frozen, thaw them about halfway.
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  1. says

    Thanks to you and Greg for making me laugh! These muffins sounds good but I might omit the chocolate if I want Mark to eat them? Have blue corn, have blueberries, have no excuses!

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