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    Home » Breakfast & Brunch » Quick Breads & Muffins » Blueberry Blue Cornmeal Muffins (Gluten-Free)

    Blueberry Blue Cornmeal Muffins (Gluten-Free)

    Apr 2, 2014 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.

    Stack of 3 gluten-free Blue Corn Blueberry Chocolate Muffins on a striped blue cloth napkin.

    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.

    The front of a gluten-free Blue Corn Blueberry Chocolate Muffins with a few behind it, on a blue striped cloth napkin.

    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.
    One gluten-free Blue Corn Blueberry Chocolate Muffin broken in half on a pretty white plate with blue flowers on it.

    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

    • Blue Corn Pancakes
    • Blue Corn Tortillas

    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.

    front of a blueberry blue corn muffin on its side

    Blueberry Blue Cornmeal Muffin Recipe

    Valentina K. Wein
    These Blueberry Blue Cornmeal Chocolate Muffins are gluten-frree, sweet, light and perfectly delicious -- all at once!
    5 from 5 votes
    Print
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 18
    Calories 265 kcal

    Equipment

    • cupcake/muffin liners
    • muffin pan

    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
    Keywords great for brunch, dessert for breakfast
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. sippitysup

      April 03, 2014 at 11:11 pm

      I have a pile of laundry staring me in the face. Maybe you could come over and do something delightful with that too! GREG

      Reply
      • valentina

        April 03, 2014 at 11:20 pm

        Greg, you crack me up! First, I'll have to deal with my pile. 😉

        Reply
    2. David

      April 05, 2014 at 4:57 pm

      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!

      Reply
      • valentina

        April 08, 2014 at 6:21 am

        Lovely to have blue corn and blueberries at the ready!

        Reply
    3. Veena Azmanov

      April 28, 2018 at 2:18 am

      5 stars
      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!

      Reply
      • valentina

        April 28, 2018 at 3:34 pm

        Thank YOU, Veena. I hope you love it as much as I do!

        Reply
    4. Ruthy @ Percolate Kitchen

      April 28, 2018 at 3:26 am

      5 stars
      I love blueberry and chocolate together, and you so rarely see it! These look so good.

      Reply
      • valentina

        April 28, 2018 at 3:35 pm

        Thanks so much! Hop you enjoy!

        Reply
    5. Natalie

      April 28, 2018 at 4:45 am

      5 stars
      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.

      Reply
      • valentina

        April 28, 2018 at 3:36 pm

        Hope you and your family love them! 🙂

        Reply
    6. Sara

      April 28, 2018 at 5:58 am

      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!

      Reply
      • valentina

        April 28, 2018 at 3:38 pm

        Thank you, Sara! Enjoy!

        Reply
    7. Julia

      April 28, 2018 at 5:58 am

      5 stars
      Oh, I would definitely love sitting on my terrace sipping coffee and eating one of these muffins! 🙂

      Reply
      • valentina

        April 28, 2018 at 3:39 pm

        Me too! 😉 Thanks, Julia!

        Reply
    8. Dawn - Girl Heart Food

      April 28, 2018 at 6:07 am

      5 stars
      Love the cornmeal in here! Must add a lovely texture! These would be perfect right now, Saturday morning with my cuppa coffee 😉

      Reply
      • valentina

        April 28, 2018 at 3:40 pm

        Yes, so lovely in the morning with coffee! 🙂 Thanks!

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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