These Blueberry Blue Corn Muffins are gluten-free, sweet, light and perfectly delicious. Blue cornmeal recipes typically have a beautiful color, which makes these muffins unique. Lovely for breakfast, a tasty snack, and a dessert -- you will love them any time.
There are so many recipes for blueberry cornmeal muffins, but you'll rarely find one for blueberry blue cornmeal muffins.
With just a touch of chocolate, these are not only a satisfying quick breakfast with coffee, but they're also an excellent dessert.
They freeze well, so make a bunch at once and enjoy them all week long.
What's in this blue corn recipe?
- blue cornmeal - You should see blue corn available in some grocery stores and health food stores, and you can get it here.
- gluten-free flour - My favorite is Cup4Cup Gluten-Free Multi-Purpose flour.
- baking powder - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
- Kosher salt - I bake (and cook) with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
- ground cinnamon
- fresh blueberries - Look for blueberries with smooth, unbroken skin that are deep purple to almost black in color.
- semisweet chocolate - This recipe called for finely chopping the chocolate, but you can also use mini chocolate chips.
- grapeseed oil - Or other neutral oil, like vegetable.
- granulated sugar
- brown sugar
- milk - Low or whole fat milk.
- sour cream
- pure vanilla extract - I like this one.
- eggs
- unsalted butter - I always bake (and cook) with unsalted butter so I can better control how much salt is in the recipe.
Substitutions
- You can use fresh or frozen blueberries. If using frozen, thaw them about halfway.
- Even though this recipe is highlighting blue cornmeal, if you can't get your hands on it, you can also use regular cornmeal.
Other Blue Cornmeal Recipes
Other Scrumptious Gluten-Free Muffin Recipes
- Banana Peanut Butter Chocolate Chip Muffins
- Gluten-Free Cranberry Sauce Muffins
- Gluten-Free Pumpkin Muffins
What exactly is Blue Corn?
- Blue corn is one of the oldest varieties of corn.
- Blue corn is botanically the same as yellow corn with one important difference. The blue-purple color is from its rich anthocyanin content. In addition to other health benefits, anthocyanin is an antioxidant.
- The corn is sweet and has a slightly earthier flavor than other corn varieties.
Enjoy every last crumb of these ever so scrumptious gluten-free Blue Corn Blueberry Chocolate Muffins.
Blueberry Blue Cornmeal Muffin Recipe
These Blueberry Blue Cornmeal Chocolate Muffins are gluten-frree, sweet, light and perfectly delicious -- all at once!
Equipment
Ingredients
- 1 cup finely ground blue cornmeal
- 1 cup gluten-free all-purpose flour
- 2½ teaspoons baking powder
- 2½ teaspoons cinnamon, divided
- 1 teaspoon sea salt
- 1 cup fresh or frozen blueberries (about 6-ounces)
- ¾ cup finely chopped or shaved semisweet chocolate
- ¾ cup grapeseed oil
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup sour cream
- 1 tablespoon vanilla
- 4 large eggs
- 5 tablespoons cold unsalted butter, cut into small chunks
- 4 tablespoons golden brown sugar
Instructions
- Set the oven and prepare the pan. Preheat the oven to 375°F, and line muffin pans with paper cups. (You will need about 18.)
- Make the batter. 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. 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.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.
- Make topping. 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.
- Bake. Fill each paper cup about ¾ of the way up with the batter and then sprinkle each one with the brown sugar mixture, dividing it evenly among the muffins. Bake in the preheated 375°F oven until they no longer look wet and a wooden toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Cool and serve. Let the muffins cool in the pan on a rack for about 20 minutes. Serve warm or at room temperature.
NOTES
Nutritional information is only an estimate.
NUTRITION
Calories: 265kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 179mg | Potassium: 126mg | Fiber: 2g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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sippitysup
I have a pile of laundry staring me in the face. Maybe you could come over and do something delightful with that too! GREG
valentina
Greg, you crack me up! First, I'll have to deal with my pile. 😉
David
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!
valentina
Lovely to have blue corn and blueberries at the ready!
Veena Azmanov
Oh my goodness this look absolutely amazing! It truly looks delicious! Its fantastic! I can't WAIT to try this! I bet those flavors are amazing! Very interesting combination of ingredients. I really like. THANK YOU!
valentina
Thank YOU, Veena. I hope you love it as much as I do!
Ruthy @ Percolate Kitchen
I love blueberry and chocolate together, and you so rarely see it! These look so good.
valentina
Thanks so much! Hop you enjoy!
Natalie
I love that you used cornmeal here. I bet this taste just fantastic with fresh blueberries. I can't wait to make this for my family this weekend.
valentina
Hope you and your family love them! 🙂
Sara
What a great combination of flavors! I don't think I have had a cornmeal muffin like this, but I hope that changes soon. These look great!
valentina
Thank you, Sara! Enjoy!
Julia
Oh, I would definitely love sitting on my terrace sipping coffee and eating one of these muffins! 🙂
valentina
Me too! 😉 Thanks, Julia!
Dawn - Girl Heart Food
Love the cornmeal in here! Must add a lovely texture! These would be perfect right now, Saturday morning with my cuppa coffee 😉
valentina
Yes, so lovely in the morning with coffee! 🙂 Thanks!