Best 13 Blue Cornmeal Muffins Recipes

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Dive into the vibrant world of blue cornmeal muffins, a delightful treat that blends the captivating hue of blue cornmeal with a symphony of flavors. Embark on a culinary journey to discover the perfect recipe that matches your taste preferences, whether you crave a sweet and indulgent muffin or a savory and wholesome creation. From classic blueberry muffins adorned with a golden crust to tantalizing muffins infused with the earthy notes of roasted vegetables, there's a recipe for every palate and occasion. Let's unravel the secrets of blue cornmeal muffins, exploring variations, techniques, and tips to ensure a heavenly muffin-making endeavor.

Let's cook with our recipes!

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY



Blue Corn Cornbread Muffins Recipe by Tasty image

An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.

Provided by Tikeyah Whittle

Categories     Dinner

Time 40m

Yield 12 servings

Number Of Ingredients 17

½ stick unsalted butter, softened
3 tablespoons honey
1 tablespoon dried parsley
½ teaspoon dried thyme
1 teaspoon kosher salt
nonstick cooking spray, for greasing
2 cups blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons kosher salt
3 teaspoons baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
4 large eggs
1 stick unsalted butter, melted
½ cup honey
1 cup frozen corn

Steps:

  • Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
  • Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
  • In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
  • In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
  • Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
  • Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
  • Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
  • Serve the muffins warm with the herbed honey butter.
  • Enjoy

Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams

BLUE CORNMEAL MUFFINS



Blue Cornmeal Muffins image

Looking for classic bread made with blue cornmeal? Then try these flavorful muffins that are ready in 40 minutes. Perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 14

Number Of Ingredients 9

1 1/4 cups blue or yellow cornmeal
1 cup Gold Medal™ all-purpose flour
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs

Steps:

  • Heat oven to 450°F. Grease bottoms only of 14 medium muffin cups with shortening, or line with paper baking cups. In large bowl, mix all ingredients with spoon; beat vigorously 30 seconds. Fill muffin cups about 7/8 full.
  • Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 320 mg, Sugar 2 g, TransFat 0 g

BASIC CORN MUFFINS



Basic Corn Muffins image

A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.

Provided by Doug Matthews

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
¼ cup canola oil
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  • In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
  • Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g

BLUEBERRY-CORNMEAL MUFFINS



Blueberry-Cornmeal Muffins image

Buttermilk keeps these blueberry muffins nice and moist, while a sprinkling of sanding sugar during baking makes them sparkle.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons finely grated orange zest
1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed
2 1/2 teaspoons coarse sanding sugar (optional)
Nonstick cooking spray

Steps:

  • Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.
  • In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.
  • Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

Nutrition Facts : Calories 167 g, Cholesterol 42 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 497 g

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ cup cornmeal
½ cup brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup milk
½ cup butter, melted
1 egg, beaten
1 cup frozen blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  • Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup unsalted butter
1/3 cup sugar
4 large eggs
1/2 cup milk
1 to 2 fresh jalapenos, minced
3/4 cup grated mild Cheddar
3 ounces cream cheese or fresh, mild goat cheese
1 cup all-purpose flour
1 cup blue cornmeal, preferably stone-ground (may substitute yellow cornmeal)
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds
24 (4-inch) strips of fresh or dried corn husks

Steps:

  • Preheat the oven to 375 degrees F.
  • Grease the muffin tins. Cream together the butter and sugar with an electric mixer or food processor. Add the eggs, milk, jalapenos, and cheeses, mixing well after each addition. Sift together the flour, cornmeal, baking powder, and salt. Spoon the dry mixture into the batter about 1/3 at a time, again mixing well after each addition. Stir in the poppy seeds at the end.
  • Line each muffin tin with 2 criss-cross strips of corn husks. Spoon the batter into the prepared muffin tins. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Bobby Flay

Categories     side-dish

Yield 6 muffins

Number Of Ingredients 15

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUEBERRY CORNMEAL MUFFINS



Blueberry Cornmeal Muffins image

When our daughter Lisa was growing up, she was always eager to help me cook, especially sweets! When her father came in for a late brunch after working hard in the fields, she loved to have these made-from-scratch muffins waiting for him.

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 9

1-1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1 cup milk
1/4 cup vegetable oil
2 large egg whites

Steps:

  • In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Add blueberries. Stir in milk and oil just until mixed. In a bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

BLUE CORNMEAL MUFFINS WITH CHILE BUTTER



Blue Cornmeal Muffins With Chile Butter image

Serve these pretty muffins at brunch or dinner with homemade chile butter. From Betty Crocker's Southwest Cooking. Posted for Zaar World Tour 5.

Provided by Tinkerbell

Categories     Quick Breads

Time 35m

Yield 18 Muffins

Number Of Ingredients 10

1/2 cup margarine (or butter)
2 tablespoons green chilies, finely chopped (canned is fine)
2 eggs
1 1/2 cups milk
3 tablespoons vegetable oil
2 tablespoons green chilies, finely chopped & drained
1 1/4 cups blue cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Prepare Chile Butter:.
  • Mix margarine or butter with the green chiles until well blended. Cover & refrigerate. (Remove from refrigerator 15 minutes prior to serving.).
  • Prepare Muffins:.
  • Heat oven to 400°.
  • Generously grease 18 muffin cups.
  • Beat eggs in large bowl; stir in milk, oil and chiles.
  • Stir in remaining ingredients, all at once, just until cornmeal is moistened (batter will be lumpy).
  • Fill muffin cups about 3/4 full.
  • Bake about 20 minutes or until light golden brown. Loosen edges with knife & immediately remove from pan.
  • Serve with chile butter.

Nutrition Facts : Calories 140, Fat 9.1, SaturatedFat 1.9, Cholesterol 26.4, Sodium 182.6, Carbohydrate 11.8, Fiber 0.9, Sugar 0.3, Protein 2.9

ALL-YEAR BLUEBERRY CORN MUFFINS



All-Year Blueberry Corn Muffins image

Provided by Louise B. Finley

Categories     Bread     Breakfast     Brunch     Bake     Kid-Friendly     Blueberry     Corn     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 10

1 cup buttermilk
2 large eggs
1/4 cup corn oil
1 cup cornmeal
1 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce box frozen blueberries, unthawed

Steps:

  • Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
  • Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

BLUE CORN MUFFINS



Blue Corn Muffins image

Make and share this Blue Corn Muffins recipe from Food.com.

Provided by Julesong

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

8 tablespoons unsalted butter
4 tablespoons sugar
3 eggs
1 -2 poblano peppers or 1 -2 anaheim chili, roasted,peeled,seeded and chopped (about 1/2-1 cup)
3/4 cup cooked corn (optional)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese
1/2 cup flour
3/4 cup blue cornmeal
1 teaspoon baking powder
1/4 teaspoon dried ancho chile powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk

Steps:

  • Preheat oven to 375 degrees F; grease a 12-muffin tin very well with butter.
  • With an electric mixer, cream together the butter and sugar; add the eggs and chopped peppers.
  • Add the cheeses, flour, cornmeal, baking powder, ancho, garlic, salt, milk, and corn (if using), and mix until blended (do not over-mix).
  • Pour the dough into the tin, dividing the portions evenly between the 12 muffins.
  • Bake at 375 degrees for 35-40 minutes or until a tester comes out clean; turn the muffins out to cool.
  • Makes 12 muffins.
  • Note: some people like corn muffins sweeter, so feel free to add more sugar to taste; jalapeno peppers are also good in this recipe, use as much as you like for the level of spiciness you prefer.

JALAPENO BLUE-CORN MUFFINS



Jalapeno Blue-Corn Muffins image

Provided by Craig Claiborne

Categories     appetizer

Time 45m

Yield 12 muffins

Number Of Ingredients 14

6 tablespoons solid white shortening
9 tablespoons butter plus butter for greasing muffin tins
1/4 cup seeded, finely chopped red pepper
1/4 cup seeded, finely chopped green pepper
4 teaspoons seeded, finely chopped jalapeno or serrano peppers
1 tablespoon finely minced garlic
2 eggs, lightly beaten
1 cup buttermilk
1/8 teaspoon baking soda
1 cup flour
1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note)
2 tablespoons sugar
1 teaspoon salt, if desired
1 tablespoon baking powder

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the shortening in a skillet and when it is melted pour it into a small bowl.
  • Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
  • To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
  • Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
  • Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
  • Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
  • Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
  • Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
  • Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram

BAKED BLUEBERRY CORNMEAL MUFFINS



Baked Blueberry Cornmeal Muffins image

When I bring treats to share with the staff at my school, I try to keep most of the goodies healthy. These moist muffins definitely are, and the cornmeal adds an interesting texture. -Elizabeth Bergeron, Denver, Colorado

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup plus 1-1/2 teaspoons sugar, divided
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries

Steps:

  • In a small bowl, combine the cornmeal, flours, 1/2 cup sugar, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased muffin cups three-fourths full; sprinkle with remaining sugar. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 251mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your muffins.
  • Be sure to measure your ingredients accurately. This is especially important for baking, as even a small mistake can affect the outcome.
  • Mix the batter until just combined. Overmixing can make the muffins tough.
  • Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins at the correct temperature and for the correct amount of time. Underbaked muffins will be gooey in the middle, while overbaked muffins will be dry and crumbly.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This will help them to hold their shape.

Conclusion:

Blue cornmeal muffins are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or a snack. They are also a good source of fiber and nutrients. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a new baking project, give blue cornmeal muffins a try!

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