Blue Corn Blueberry Chocolate Chip Muffin Recipe

One jumbo-sized blueberry chocolate chip muffin made with blue cornmeal.

5 from 1 vote

Blue Corn Blueberry Chocolate Chip Muffin Recipe

These Blueberry Chocolate Chip Muffins, made with blue cornmeal are the best gluten-free muffins ever! Blue cornmeal recipes are rare and offer a unique and delicious flavor. Lovely for breakfast or a portable snack -- you will love them any time.

This recipe makes 6 large-sized muffins. If your prefer, you can use 2 standard-sized muffin pans with standard-sized paper liners, and make about 18 smaller muffins.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Snack

Cuisine: American

Keyword: great for brunch, dessert for breakfast

Servings:

Calories: 645kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 cup blue cornmeal
1 cup gluten-free all-purpose flour
1 tablespoon baking powder
2½ teaspoons cinnamon, divided
1 teaspoon Kosher salt (if using table salt, use half the amount)
1 cup fresh or frozen blueberries (about 6-ounces)
¾ cup semisweet chocolate chips or chunks
¾ cup avocado oil (or other neutral oil like vegetable)
¼ cup granulated sugar
½ cup low-fat milk
¼ cup whole-fat sour cream
1 tablespoon pure vanilla extract
4 large eggs
2 tablespoons unsalted butter, melted
4 tablespoons golden brown sugar

US Customary - Metric

Instructions

Set the oven and prepare the pan. Preheat the oven to 375°F, and line a 6 cup jumbo muffin pan with paper liners.
Make the batter. In a large mixing bowl, combine the blue cornmeal, gluten-free flour, baking powder, 2 teaspoons of the cinnamon, and the salt. Mix to blended, and then add the blueberries and chocolate 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 well blended and smooth.
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 blended and you no longer see dry spots.
Make topping. In a small bowl, combine the brown sugar, remaining ½ teaspoon of cinnamon and melted butter. Mix to blend.
Assemble. Evenly divide the batter among the 6 lined muffin cups in the pan. Then evenly distribute the brown sugar topping among the muffins by drizzling it on their top surfaces.
Bake. Bake in the preheated 375°F oven until they're golden and feel spongy when gently pressed with your finger, about 35 minutes.
Cool and serve. Let the muffins cool in the pan for about 20 minutes. Serve warm or at room temperature.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition